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Scandi nachos

Scandi nachos
Prepare
less than 30 mins
Cook
no cooking required
Serve
Serves 6–8

This snack platter layers tasty dill crisps with smoked trout, soured cream, dill and onion. It's a party dish you can make on location in a few minutes. Add a few spoonfuls of caviar for the ultimate luxury feel.

By Elly Curshen

Shopping list

Ingredients

  • 1 large bag (approx. 150g/5½oz) crinkle-cut crisps, dill flavour if possible or ready salted
  • dried dill (if crisps are ready salted), ground to a powder
  • 300ml/10fl oz crème fraîche or soured cream
  • 1 tsp milk (optional)
  • few sprigs fresh dill
  • 1 tbsp fresh chives, finely sliced
  • 100g/3½oz smoked trout, torn into bite-sized pieces
  • ¼ red onion, very finely chopped
  • trout caviar (optional)
  • 1 lemon, zest only
  • freshly ground black pepper

Method

  1. If you are using ready salted crisps, add the dried dill powder to the bag and shake. Spread two-thirds of the crisps out on a large platter.

  2. Stir the crème fraîche to mix together, adding a little milk if it is very thick. Spoon dollops across the platter of crisps, using half of the crème fraîche. Sprinkle over half of the fresh dill and chives, and top with half of the smoked trout and onion.

  3. Repeat with the last of the crisps and all of the remaining toppings, so that everything is nicely layered up. Spoon little piles of the caviar over the top, if using.

  4. Sprinkle over the lemon zest and some black pepper. Serve immediately.