Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Potato chips with trout caviar, labneh, dill, and chives
This dish proves that simplicity can be irresistible. Silky labneh, crisp potato chips, and briny trout caviar come together in a bite that’s effortlessly elegant and impossible to forget.
| Ingredients | ||
|---|---|---|
| 250 | g | Greek yogurt (full-fat) |
| 1 | packet | Thick potato potato chips (e.g. Tyrrells) |
| 1 | handful | Dill, plucked |
| 1 | handful | Chives, finely chopped |
| 100 | g | Trout caviar |
| 2-3 | slice(s) | Organic lemon |
| Sea salt and freshly ground black pepper | ||
- For the labneh, mix the yogurt with a pinch of salt and pour into a muslin cloth. Tie the ends to a wooden spoon. Place the spoon across a medium-sized bowl so that the labneh hangs in the middle but does not touch the bottom of the bowl. Leave to drain overnight in the fridge.
- To serve, place the potato chips on a large serving platter. Spread the labneh and herbs on top.
- Garnish with trout caviar and sprinkle with the remaining herbs and lemon slices, cut into small triangles.
- Pepper. Serve with the remaining caviar and labneh.
