TOTAL TIME: ABOUT 10 MINUTES
MAKES 1 CUP (2 TO 3 TABLESPOONS PER SERVING)
I’m a huge whitefish salad fan, and this easy-to-make recipe keeps a little of the delicious deli essence, but instead of mayonnaise and sour cream, it’s bound with Greek yogurt and olive oil. Serve it on thin rye crackers or fill celery stalks or piquillo peppers with the spread.
• 1 Meyer lemon or zest and juice from 1 large conventional lemon
• 2 smoked trout fillets, preferably refrigerated rather than canned, skinned, deboned, and crumbled
• 4 teaspoons chopped fresh dill
• 2 tablespoons plain Greek yogurt
• 2 tablespoons olive oil
• Fine sea salt and freshly ground black pepper to taste
If using the Meyer lemon, cut the pointed ends off the lemon and stand it vertically. Using fluid, curved, downward knife strokes, slice off a swath of skin, pith, and about ⅛ inch of the interior flesh of the lemon. Continue until all the skin is removed. Finely chop enough of the skin strips to make 1 tablespoon and place it in a medium bowl.
Squeeze the remaining lemon flesh and measure out 1½ tablespoons of lemon juice; add it to the bowl. (If using conventional lemon, place zest and 1½ tablespoons juice in the bowl.) Stir in the trout, dill, yogurt, and oil and use a wooden spoon to mash the fish mixture into a chunky but spreadable paste. Add more lemon juice, if desired, and season with salt and pepper to taste.