A hot smoked trout is a lovely treasure to store in the fridge for summer days. It landed there before Christmas and I am rather pleased it wasn’t required for a Christmas smoked trout pate. Now I can enjoy its pink, smoky flesh slowly over a couple of meals.
This hot day salad is a relative of Salad Nicoise. The ingredients are randomly chosen from the garden such as potato, beans, tomato, cucumber, dill and parsley with hard-boiled eggs and pickled gherkins added. You can add whatever is on hand. Add half the smoked trout, flaked and de-boned to the salad, making sure that you reserve the head, bones and skin, along with the rest of the trout, for the next use. Dress liberally with a garlic and hot mustard vinaigrette.
My next day soup, using the remaining trout and its carcass, is Cullen Skink, that famous chowder style soup from the coastal town of Cullen in Scotland. On a cool summer’s day when the rain softly drizzles, a little chowder is quite restorative.
Ingredients, a list not measured!
- Head, bones and skin of smoked trout
- flaked flesh from the trout
- one onion
- cream ( optional)
- bay leaf
- 2 potatoes
- dill, parsley.
- Remove the bones, skin and head from the trout. Flake the fish, reserve. In a small pan, add the bones, head and skin, along with milk generously to cover and one bay leaf. Cook gently for five minutes or so, then cool.
- Cook the peeled potatoes, cut into chunks, in water until soft. Reserve water. Mash potatoes.
- Melt some butter in a heavy based pan and cook the chopped onion gently until golden. Using a mesh strainer, add all the strained milk from step one, to the onions. Press the solids in the strainer, to extract more flavour and add this. Discard solids. Add the mashed potato. Thin a little with potato cooking water.
- Add flaked trout, ground black pepper, chopped herbs and cream, tasting as you go, to obtain a good texture. It’s up to you how thin or rich your chowder becomes.
- Serve with good bread. An Irish soda bread would be perfect.
These two meals, using garden produce, costing the trout at $7.30, along with the cost of milk, cream, butter and some pantry bits, came to around $10.00. That is $2.50 per person per meal, for the salad and the soup, a little more than my $1.00 per meal goal. I have not factored in the cost of power, or the labour involved in growing our own vegetables.