Canyon Ferry Lake Trout Deviled Spread
 | Author:
Eileen Clarke - Rifles and Recipes
Author: Rifles and Recipes |
Canyon Ferry Lake Trout Deviled Spread
Eileen Clarke
Rifles and Recipes
We all know that the trout in Canyon Ferry Reservoir have deep orange flesh, more like salmon than small stream trout. So I long ago added those lovely trout to this Deviled Salmon Spread’s repertoire. With the hot weather finally arriving, both the cooking method—microwave—and the finished product are a cool evening treat. And if you do actually have some salmon in the freezer, don’t hesitate.
Ingredients
1 ½ cups flaked, cooked salmon*
½ cup mayonnaise
1 tablespoon plus ½ teaspoon dry mustard
½ teaspoon salt
1 hard-boiled egg, chopped**
*No leftovers? You can microwave fresh, thawed or frozen fish in about 2 minutes. For a 1-inch thick fillet, microwave on high for about 1 minute for thawed, and 2 for frozen. The trick though is to check the fish about halfway through that time suggestion. Then again in 20 seconds, again in 2-3. You get the idea. The fillet is done when the flesh flakes easily, and the sheen is gone, the flesh a flat white. (I’m painting my house this week.) Once done, let the fish cool to room temperature.
To serve:
In a medium-sized bowl, combine the mayonnaise, mustard and salt. Add the flaked salmon and the chopped egg. Mix gently, until smooth, and chill. Serve on crackers for an appetizer, or on a hard roll with dill pickles on the side for a midsummer night’s meal.
**To make the perfect hard-boiled eggs: with a safety pin, poke a tiny hole in the fat end of the egg’s shell. Then place the egg gently in a pot with cold water to cover and bring to a low boil on high heat, uncovered. As soon as the water starts to boil, turn the heat down so the water is just barely bubbling and cook for 2 minutes. Do set a timer. It’s easy to get distracted. Remove the pot from the heat, cover it for 15 minutes; then plunge the egg into cold water to cool it quickly. A couple of ice cubes help. Once room temperature, remove the egg from the water and refrigerate it until you’re ready to use. Shell the egg just before adding it to the spread. PS: Unlike microwaving, when you add more eggs to a pot on the stove, you don’t have to increase cooking times.
From my cookbook, Classic Freshwater Fish Cooking, which is out of print, but I find odd copies here and there and offer them at a reduced price. Email or me call if you need more ways to cook trout, panfish, walleye, pike, salmon, etc. 406-521-0273/riflesandrecipes@gmail.com And check out https://www.riflesandrecipes.com for lots more recipes for everything you hunt. (And reload. Yes, we have handloading recipe books too.)
Eileen Clarke
https://www.riflesandrecipes.com
406-521-0273
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