Excerpted from Friday Night Dinners by Bonnie Stern
In southern Ontario, trout is the only local fish that is commercially available year round, although fresh whitefish, pike, perch and pickerel are also sometimes sold (Rick Blackwood of Mike’s in Toronto’s St. Lawrence Market is a great source of information about local fish).
We made our own mayonnaise using local oil, but you could use yogurt, instead.
Serve this with bread or crackers.
ingredients
Smoked Trout Spread
Mayonnaise
directions
In a food processor, combine trout, celery, chives, dill and 1/4 cup (50mL) mayonnaise. Process on/off until mixture just holds together, adding more mayonnaise if necessary. Add salt and/or apple cider vinegar to taste.
Serve garnished with fresh dill.
In a food processor, combine egg yolks, apple cider vinegar, dry mustard and salt.
With machine running, very slowly add vegetable oil through feed tube. (You can also do this in a bowl with a whisk, adding the oil drop by drop at first and graduating to a thin stream.)Makes about 1 1⁄2 cups