smoked trout spread

Smoked Trout Salad

Makes about 2 cups.  This recipe from the May 2014 issue of Bon Appétit magazine is great on bagels or as a spread for pita chips as an appetizer.  This can be made up to 3 days in advance, just cover and chill. 

            ¼ small red onion, finely chopped        

            1 celery stalk, finely chopped               

            8 oz. smoked trout, skin and bones      

              removed, flaked                                 

            ½ c. mayonnaise                                  

            ½ c. sour cream

            1 Tbs. finely chopped fresh chives,

              or parsley

            1 Tbs. fresh lemon juice

            kosher salt, fresh ground pepper

Mix onion, celery, trout, mayonnaise, sour cream, chives, and lemon juice in a medium bowl; season with salt and pepper.