A slightly kitsch and retro platter best enjoyed with a glass of bubbly. Use caviar if you are feeling extra bougie and I sometimes add very finely chopped red onion for extra bite.
Serves 2
10 mins
Method
1. Whisk together the creme fraiche, lemon zest and half the herbs. Season with the salt & pepper.
2. Arrange the potato crisps across a large serving plate.
3. Dot the creme fraiche & herb mix over the whole platter.
4. Garnish with dollops of the trout caviar and sprinkle over the remaining herbs.
Serves 2 
10 mins