Smoked Farmed Trout Purée with Cherry Tomatoes

Name: Smoked Farmed Trout Purée with Cherry Tomatoes
Yield: serves 4 to 6
Ingredients: 1/2 cup mayonnaise; 1/4 cup Dijon mustard; 1 cup loosely packed minced fresh dill; 1 cup loosely packed minced fresh flat-leaf parsley leaves; 4 scallions, green parts only, minced; 4 teaspoons freshly squeezed lemon juice; Salt and freshly ground black pepper; 1/2 pound smoked rainbow or golden trout, skinned and boned; crackers, bread, or thinly sliced vegetables for serving; 1 pint cherry tomatoes, quartered

December 14, 2011

A fresh take on the deli favorite, smoked whitefish salad, this version is full of herbs and dressed up by sweet cherry tomatoes. Smoked fish is salty, so you may not need to salt the purée. The fillets contain tiny bones, but as a general rule, the smallest ones are soft and edible. Rainbow or golden trout farmed in the United States is a recommended seafood choice because unlike many carnivorous farmed fish—which eat more protein than they provide to humans—trout efficiently convert their feed into protein. What’s more, rainbow and golden trout are mostly farm-raised in tanks, so there is little risk of them contaminating wild populations.

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