Springhills Trout Salad

From our friend Chef Carey McLellan

Makes approx 2-3 cups

Preheat oven to 350’F/177’C

Ingredients:

• 1LB rainbow trout, thawed
• 3 stalks celery, mined finely
• Zest of 1 lemon
• Tablespoon Dijon mustard
• S&P to taste
• 4-5 radishes finely chopped
• 1/4c fresh dill , roughly chopped
• teaspoon chili flakes
• 1c mayo

Directions:

1. Line baking sheet with parchment
2. Salt & pepper trout & bake flesh side down for approx 15 mins ( until internal temp of fish is 145’F/ 63’C
3. While fish is baking get all other ingredient together in a large stainless steel bowl
4. Once trout is done, and cool: remove from skin ( some remove the greyish-brown insulating layer between skin & flesh, but it contains healthy omega 3 fatty acids, so is definitely okay to keep )
5. Mix cooled down trout with all other ingredients in stainless steel bowl , mix well . Taste, may want to add more S&P)
6. Serve on your favourite bread (add cheese & melt in oven), add to salad, or eat with crackers 🙂