Springhills Trout Salad

From our friend Chef Carey McLellan at the Red Bay Lodge

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

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 ( addd cheese & melt in oven), add to salad, or eat with crackers :)