Studebaker Pickled Beets with Smoked Trout on Judy’s Country Crackers
This recipe by our Chef Jason Rose is quick and pleases a crowd.
Makes about 1 dozen
1 jar Studebaker Pickled Beets
12 Judy’s Country Crackers
1 cup Crème Fraiche
1 tsp Horseradish, freshly grated or prepared
1 tsp Dill, finely chopped
½ lb Smoked Trout
Fold in a teaspoon of horseradish, along with a teaspoon of finely chopped dill into a cup of Crème Fraiche. Spread generously over Judy’s Country Crackers, and top with a wedge of Studebaker Pickled Beets and flaked smoked trout. Garnish with some fresh dill and a crack of fresh black pepper.