Ingredients:

For the toast:

Sourdough bread, toasted

Fishwife Smoked Rainbow Trout

Chopped parsley

Lemon

For the whipped yuzu* butter:

8 oz salted cultured butter

Zest of 3-4 yuzu, depending on size

1 tbsp creme fraiche

*Yuzu is an elusive fruit that can be hard to get your hands on fresh. If yuzu isn’t available to you in your part of the world, feel free to substitute a fragrant meyer lemon or any other citrus you’re enticed by.

Directions:

For the whipped yuzu butter:

Add the butter to the bowl of a stand mixer. Whip until the butter is nicely aerated. Add the citrus zest and keep whipping. Add the creme fraiche and continue whipping until the texture is impossibly light and fluffy. Taste for seasoning, and adjust if needed.

To assemble the toast:

Add the toast, smoked trout, a lemon wedge, and chopped parsley to a serving platter alongside the whipped yuzu butter. To enjoy, slather the toast in the butter, layer on the trout, and finish with a pinch of parsley and squeeze of lemon.