The acidity of sour beer nicely balances the smokiness and saltiness of the trout in this summery appetizer.
Active preparation time: 10 minutes
Total time: 15 minutes
Serves: 12
1 lb (454 g) smoked trout, trimmed, skin removed
3 Tbs (1½ fl oz/45 ml) sour beer
½ lb (227 g/2 sticks) butter, very soft
¼ cup capers, chopped
¼ cup shallots, minced fine
¼ cup chives, minced fine
Salt
Fresh cracked black pepper