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.

　　

Ingredients

serves 4 to 6

　　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

　　

Step 1

Place the mayonnaise and mustard in a small bowl with the dill, parsley, and scallions, setting aside 1 tablespoon of each of the herbs for garnish. Add the lemon juice and a few grinds of pepper. Stir and set aside.

　　

Step 2

Grind the trout in a food processor for 10 seconds, until completely broken down. Transfer the fish to a large bowl and fold in the mayonnaise. Taste and adjust the seasoning, if necessary.

　　

Step 3

To serve, spread the purée on crackers and scatter the tomatoes over the top. Season with salt and pepper and garnish with a sprinkling of the reserved minced herbs.

　　Lucid Food