I have been doing many things recently that I have not done before. I recently de-boned a chicken, which I was pretty apprehensive about because it was new to me, but I am pleased to confirm it couldn't have gone better. This recipe is another example of trying to do something I was thoroughly convinced was complicated and time consuming.
I had never previously bought a whole fish and so I bought two strikingly golden smoked trout from the farmers' market. I wanted something light and filling and so I made a potato salad where the dressing (I suppose you'd call it) was more trout orientated.
I got home and I unwrapped the trout. I looked at it somewhat diffidently and with remarkable concentration. I lopped the heads off and was relieved that it was at least half complete. How do I take the skin off? By now there was a faint glisten of moisture about my brow. Due to its being gutted my life was made awfully easy. I took the bottom fin and gave it a pull. It was like peeling an orange.I can't tell you how simple it was. What I thought would be a right kerfuffle turned out to be one of the most satisfying things I've ever done. Once the skin was off, the meat just fell off the bone and I was left with a pile of meat and a complete pile of bones. There were a few strays that I found amidst the pile but I got the blighters.
During my adventures with the trout, a pan full of potatoes had been merrily bubbling away in the background. Once cooked they were drained and left to cool while the dressing was made.
For the dressing empty a tub of crème fraîche into a bowl. To this add: 1 tbsp wholegrain mustard, fresh chopped dill and tarragon (however strongly you like your aniseed), fresh chopped parsley, zest and juice of 1/2 a lemon and salt and pepper.
Bring trout, dressing and potato together however you like. I'm not very good at making things look pretty so it ended up looking like the above. It would have been fantastic with some beetroot on the side for added earthiness and tang. When it tastes that fresh with the smokiness in the background and the comfort of the potatoes, who's going to care if it's a little untidy?
All That I'm Eating