Velvet Smoked Trout

1. 1

   Remove the skin, head and tail from the trout.

2. 2

   Gently pull the fillets from the bones, leaving even the very fine bones attached.

3. 3

   In a mixing bowl, gently shred the fillets with two forks; remove any fine bones now.

4. 4

   Set aside.

5. 5

   Cook the celery and onion in butter over medium-low heat until softened, about 5 minutes.

6. 6

   Add, with pepper, to the fish.

7. 7

   Cool.

8. 8

   Beat the cream until it holds soft peaks.

9. 9

   Gently fold into the trout.Refrigerate for at least 3 to 4 hours, or up to 2 days, before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.