Smoked Trout Salad

Adapted from a recipe by Joan Nathan and Mark Siegel

This is a fabulous interpretation of the classic whitefish salad which I can’t find anywhere near me in western Massachusetts!

1 lb smoked trout
4 stalks of celery, strings removed, finely chopped
1/4 cup sour cream (approximately)
1-2 tablespoons mayonnaise
1-2 tablespoons of softened cream cheese
red onion rings

capers

1. Carefully peel away and discard the skin of the trout. Remove any small bones, and carefully break apart the fish with a fork and place it in a mixing bowl. 
2. Finely dice the celery and combine with the fish, along with 1/4 cup of the sour cream, mayonnaise, and cream cheese. Add more sour cream or mayonnaise as needed to give it a spreadable texture. 
3. Perfect on toasted bagels, topped with some red onion rings and capers.