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Trout mush Rita's style

updated

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Ingredients for 1 servings:

  • 1 trout(s), smoked
  • 100 g smoked halibut
  • ½ onion(s)
  • 3 small pickles
  • 1 cup cream yogurt
  • 1 tsp capers
  • 1 tsp mustard, medium hot
  • Pepper, freshly ground
  • some lemon juice

Instructions

Working time approx. 15 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 15 minutes

A family recipe

Skin the trout and halibut (if not already skinned), debone if necessary, and roughly mash both with a fork, ensuring they are thoroughly mixed. Finely dice the onions, gherkins, and capers and add them to the coarse fish puree along with the creamed yogurt and mustard. Season with pepper and a few squeezes of lemon juice. Then mash everything very finely with a fork, season again to taste, and add more seasoning if necessary. If possible, let it sit for a few hours; this will significantly enhance the flavor.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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