RadioBDC Logo
| Listen Live
< Back to front page Text size +

Summery flavors in a frigid month

Posted by Sheryl Julian  February 7, 2011 07:31 PM

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

 smokedfish.jpgI 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
Serves 4

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

About Dishing

What's cooking in the world of food.


Sheryl 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.

The Recipe Box Project:

If you want to contribute a recipe to The Recipe Box Project, please write it below. Also tell us where you got it (package box, cookbook, mom, friend -- include the name). We're looking for the kinds of dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We will print one of the recipes in the Food section once a month. To ask any questions, write to Debra Samuels, who is overseeing this project, at To discuss your recipes, click here.