I wanted to serve something summery by the fire last weekend. As thunder and lightening made clatter outside, we ate smoked trout mixed with mayonnaise and yogurt, spiked with sliced cornichon pickles, crunchy with celery. I also served homemade crackers (blog for another day). The whole thing was a bit hit. It was followed by a big hunk of pork, so the smoky fish was just right in porportion and flavor.
Smoked trout salad
8 ounces boneless smoked trout
3 tablespoons mayonnaise
3 tablespoons plain yogurt
2 tablespoons chopped fresh parsley
1/4 cup cornichon pickles or other unsweetened small pickles, thinly sliced
1 stalk celery, halved lengthwise and very thinly sliced
4 scallions, trimmed and thinly sliced
Squeeze of lemon juice
Salt and pepper, to taste
1. Remove the skin and any bones on the trout.
2. In a bowl, stir together the mayonnaise, yogurt, parsley, pickles, celery, scallions, and lemon juice. Stir in the fish. Taste for seasoning and add salt, if you like, and plenty of pepper.
3. Serve in ramekins or on small dishes with crackers or crusty bread. Sheryl Julian
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ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.