Thursday, July 26, 2012

Trout Salad (take that Tunafish)

So I have this leftover trout.  We grilled the trout (last post), ate all we could, but still had these tails and a bit of filet left.  So I peeled off the no longer crispy skin.

The cold trout from the fridge was nice and firm, so it was easy to peel the flesh off the bones.

check one more time for those tiny, pesky pin (cough cough) bones.
Chop up the fish, with some celery, herbs (chives, parsley, cilantro, dill?, maybe a tiny bit of tarragon?, anyway, nothing too strong that will strong arm the delicate flavor of the trout).  A little bit of sweet onion or very finely chopped shallot can add some nice flavor too.

Stir in just enough mayonnaise to hold the salad together, add salt and pepper to taste.

Admire momentarily before spreading on crackers and enjoying thoroughly.

No comments: