3/4 cup creme fraiche
2 tablespoons prepared horseradish, drained
2 teaspoons whole grain mustard
Salt and freshly ground black pepper
1 cup all-purpose flour
1/2 cup, plus 1 tablespoon fine yellow or white cornmeal
2 tablespoons granulated sugar
2 teaspoons kosher salt
1 tablespoon baking powder
2 large eggs, separated
3/4 cup whole milk
2 tablespoons unsalted butter, melted and cooled, plus 1/4 cup more for frying
Horseradish creme fraiche, for garnish, recipe follows
1 smoked trout, flaked with fork
Fresh flat-leaf parsley leaves, for garnish
Finely chopped fresh chives, for garnish
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