TAKE A DIP WITH YOUR TROUT

BY TIFFANY HAUGEN

Trout is one of the most versatile fish to cook, but sometimes presents issues when served whole due to the tiny pin bones. While it may not have the “wow” factor that a beautifully cooked filet of salmon has, mild trout can be prepared in many ways.

Whether tossed into soups, pastas and dips, care should be taken to remove all the bones prior to adding trout to the dish. If grabbing a trout from the freezer, smoking or baking the fish will yield a firmer meat that’s easy to add to a quick appetizer or main dish.

When defrosting fish, always do so in the refrigerator to prevent the fragile meat from getting mushy. The slower that a fish thaws out, the better the quality of the meat will be.

Speaking of quality trout meat: With summer finally here, warm water temperatures will ensue in some shallow ponds – even streams. If the fish feels warm and has a thick slime layer, we like scaling and removing all the slime with a garden hose or the back of a filet knife, which is quick and easy to do.

2 cups cooked trout, bones removed and flaked

1/4 cup mayonnaise

1/4 cup Greek yogurt or sour cream

1 tablespoon fresh lemon juice

1 tablespoon fresh dill

1 tablespoon fresh herbs of choice (basil, chives and/or parsley)

2 teaspoons spicy mustard

1/2 teaspoon lemon zest

1/4 teaspoon white pepper

1/4 teaspoon granulated garlic

Additional fresh herbs for garnish

In a medium bowl, whisk mayonnaise, yogurt or sour cream, lemon juice and zest, herbs, mustard, pepper and granulated garlic until thoroughly combined. Gently fold in trout and mix until just coated. Serve immediately with crackers or keep refrigerated until ready to serve.

Editor’s note: To order signed copies of Tiffany Haugen's popular book, Cooking Seafood, visit scotthaugen.com for this and other titles.