Smoked Trout Chowder

Inspired by a recipe in Brooke Dojny’s book "Dishing up Maine."

This is a satisfying, creamy, full-flavoured chowder, that warms the cockles of your heart!

2 T butter

1 medium onion, chopped

1 cup bottled clam juice

1 cup water

1 lb red skinned potatoes, diced

4 cups cream (or 2 cups cream and 2 cups of milk for a lighter chowder)

1 1/2 cups frozen corn 

1 lb mild white fish, such as tilapia or cod

8 oz smoked trout, bones and skin removed and broken into one inch pieces

1/2 tsp thyme

freshly ground black pepper

1. Melt the butter in a medium saucepan and add the onions. Cook over a medium heat for about 5 minutes, stirring gently until they soften.
2. Add the clam juice, water, potatoes. Bring to a boil, cover, then lower the heat, and cook for about 10 minutes until the potatoes are half done.
3. Add the mild fish, cream and corn, and cook gently for about 10 more minutes until the fish is cooked. Take care not to boil the cream as you don't want it to curdle.
4. Lastly stir in the trout, herbs and black pepper. This soup is also excellent if you make it a day ahead, as the flavour seems to intensify. Delicious served with home made bread!

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.