Appetizer- Grilled Lemon Trout Spread
Ingredients:
2 whole trout, boneless, heads removed, filleted at store, skin left on
2 soup spoons full of mayo (or use half sour cream/half mayo)
Juice from half a lemon
Lemon zest from lemon half
½ cup finely chopped red onion
¾ cups coarsely chopped green olives
Small handful of slivered almonds, finely chopped (or use almond stuffed olives)
2 Tbls chopped fresh parsley
*may substitute thinly sliced scallions for red onion
*may substitute capers (about 2 Tbls) instead of olives
Salt (Kosher or sea) and fresh ground pepper to taste
Lets Cook:
Rinse trout and pat dry. Place trout fillets skin side down on small cookie cooling racks, sprinkle w/ salt and fresh ground pepper. Place directly on top of hot grill.
Fish is done when it begins to pull away from skin and is slightly bubbling around edges; about 12-14 minutes, no need to flip fish.
As fish is cooling, mix all other ingredients together: mayo, lemon juice, lemon zest, olives (or capers), red onion (or scallions) almonds, and parsley. Lift chucks of fish from skin, carefully looking for any missed bones, and add to rest of dip. Enjoy!
Serve as a salad starter spooned in the middle of romaine heart leaves or with sliced bread, your choice.
Notes: