Charred Onion Labneh with Smoked Trout Roe
Thomas J. Story
Ashes & Diamonds chefs Ethan Speizer and Madison Gabor describe this dish as “A casual caviar setup giving sour-cream-and-onion vibes, utilizing tangy labneh in harmony with high-quality crème fraîche and charred spring onions. There’s truly nothing better than chips and dip with a little dollop of roe or caviar. It’s an indulgent poolside snack.”
This recipe, and others like it, can be found in the article “Pillowy Focaccia and Herby Frittata Anchor This Wine-Friendly Feast.”
How to Make It
1
Toss your spring onions in olive oil and 1 tsp sea salt, and grill (preferably over charcoal) over very high heat until charred. Let cool, then mince with a sharp knife. You can also char the onions in a cast-iron skillet, over high heat, rotating with tongs frequently until charred and tender.
2
In a stand mixer with a whisk attachment (or using a hand-held electric mixer), combine 1 tsp salt, crème fraîche, and lemon zest. Mix on medium speed until stiff peaks form.
3
Transfer mixture to a medium bowl. With a rubber spatula, gently fold in the labneh, charred spring onions, and half the chives.
4
Spoon mixture into a serving bowl and top with remaining chives and all the roe. Serve with salt and vinegar chips.
Ingredients
2 spring onions or 4 scallions
1 tsp olive oil
2 tsp sea salt, divided
1 cup crème fraîche
zest of 1 lemon
¼ cup labneh
¼ cup minced chives
1 oz smoked trout roe, or any other roe
salt and vinegar chips
Directions
1
Toss your spring onions in olive oil and 1 tsp sea salt, and grill (preferably over charcoal) over very high heat until charred. Let cool, then mince with a sharp knife. You can also char the onions in a cast-iron skillet, over high heat, rotating with tongs frequently until charred and tender.
2
In a stand mixer with a whisk attachment (or using a hand-held electric mixer), combine 1 tsp salt, crème fraîche, and lemon zest. Mix on medium speed until stiff peaks form.
3
Transfer mixture to a medium bowl. With a rubber spatula, gently fold in the labneh, charred spring onions, and half the chives.
4
Spoon mixture into a serving bowl and top with remaining chives and all the roe. Serve with salt and vinegar chips.
