SMOKED TROUT SALAD (for eight)
¼ small red onion, finely chopped
1 celery stalk, finely chopped
8 ounces smoked trout, skin and bones removed, flaked
½ cup mayonnaise
½ cup sour cream
1 tablespoon finely chopped fresh chives, dill, or flat leaf parsley
1 tablespoon fresh lemon juice
1. Mix onion, celery, trout, mayonnaise, sour cream, chives and lemon juice in a medium bowl. Season with salt and pepper.
NOTE: Trout salad can be made 3 days ahead. Cover and chill.
from San Francisco’s Wise Sons Jewish Delicatessen, published in Bon Appetit Magazine, May 6, 2014