We've been really lucky to have super-fresh trout at the market recently. While there are many wonderful ways of cooking this mild fish, here's one that's nice as the warmer weather approaches: smoked or gently baked trout, flaked and turned into a chilled spread that's great as an alternative to tuna salad or spread on whole grain toast or English muffins for a light meal. Mixed with mayonnaise made with farm eggs and iron-rich parsley, it's good for you as well as delicious.
Flake the fish off the skin into a bowl using a fork. Add the remaining ingredients and stir gently to combine.
Farm Egg Mayonnaise
adapted from Mark Bittman's recipe
After you have added all of the olive oil, you may begin adding the remaining oil in a slow stream, continuing to whisk vigorously. Stop adding the oil if the mixture begins to separate and only begin adding when the emulsion is homogeneous once more. When all the oil has been added, sprinkle in the salt and pepper and lemon juice and whisk to combine.
Yields about 1.25 c.
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