Saturday, April 28, 2012

smoked trout, apple and celery salad

Here's the inspiration for this recipe, over at Epicurious. Local smoked trout is available at some farmer's markets, as well as in some health food stores - there's an interesting company called Kolapore Springs, and you can read all about their fish hatchery up on Georgian Bay here. First, the mayonnaise. You can use a prepared one if you're in a rush, but if you spare the time to make your own, make some extra for oven fries, or a spread to take sandwiches over the top.

homemade herbed mayonnaise
3 large egg yolks
2 tbsp lemon juice
1 garlic clove, minced
1/4 cup olive oil
1/4 chopped chives, parsley and dill
salt and pepper

In a metal bowl, or the top of a double boiler, combine egg yolks, lemon juice, garlic and 2 tbsp of water. Whisk together, and set over a pan of simmering water (or a double boiler). Whisk constantly, 4 or 5 minutes, until thick and glossy. Remove from heat, and slowly whisk in olive oil. Whisk in 2 more tbsp of water, herbs, and season with salt and pepper.

smoked trout, apple and celery salad
1 smoked trout fillet, flaked
1 apple, cored and diced
1 or 2 stalks of celery, diced
a handful of chives, sliced finely
1 green onion, diced
4 or 5 tbsp homemade mayonnaise

Combine all ingredients in a bowl, and toss to coat everything in mayonnaise. Serve over lettuce, with some delicious cheese crackers to accompany. Perfect picnic food! (Now we just need picnic weather.)

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