I had dinner with my friend KatieBird the other day. We were talking about cooking and eating and food in general (one of my favourite topics–of course!). She mentioned that her husband likes variety–trying something new all the time. She said she’s completely happy plugging along eating the same thing–well–because it works.
I said I had a few recipes on my blog. I also said I would put up a few more. I like salads. Here’s a recipe for smoked trout salad.
1 filet of smoked trout. I get my smoked trout at the local fancy grocery store in a rush, or at Costco when I’ve actually planned it out. My parents, on the other hand would probably go out and catch the trout themselves. They would probably go camping at Fox Lake, Little Atlin Lake, Tagish Lake or any one of the those completely accessible lakes within camping distance of their house. Then, they would probably bring it home and smoke it themselves. My parents are retired, by the way. They have time to go out and catch the trouts and bring them home to smoke them.
1 head of butter lettuce. I also get this at the grocery store. My Mum and Dad grow their own. No surprise there. Mum has an award-winning garden. My Dad recently built her raised garden beds–because they are easier to garden in. But of course she grows her own. Did I mention my parents are retired?
Some purple onion for colour and flavour. Slice it as thinly as possible. Razor-thin strips. Just for that hint of onion flavour.
About one cup of dried cranberries. I get these at Costco in bulk because I LOOOVVEEE dried cranberries. My Mum would go pick them herself from Wolf Creek Campground or somewhere just by her house. I don’t know if she would dry them though. Oh–who am I kidding? Of course she would. She would also grow her own onions.
I like glass bowls for my salads. I don’t know why, I just do. Find a creative-looking glass bowl in your cupboard. Tear up the butter lettuce into bite-sized pieces. It makes it nicer to eat. Flake the filet of trout over top. Sprinkle the cranberries. Top with the slivers of onion.
Now for the dressing. It’s the same dressing I use for French Tuna, Tomato, and Corn Salad. I don’t think my Mum makes her own mustard. But she may–I don’t actually know. Did I mention my parents are retired?