Creamy Smoked Trout on Pumpernickel Toasts

Yesterday, I wrote a big, long blog post detailing my thoughts on the whole Chick-Fil-A incident.  After reading another blog post and seeing a few Facebook debates, I scratched it all.

My original post was about the lack of civilized discourse happening on both sides.  But reading some things today and last night have made me rethink my position.  Can you really have a civilized discourse when an entire class of people are having their rights trampled so badly? Some people still think so.  I must admit, I don’t know the answer.

But I do know two things: 1) I am heterosexual, and therefore unqualified to speak about what it is like to be gay in this country; and 2) I am not going to sit here and nonchalantly tell them how to act or how to feel, given what is happening.  I have many gay friends I would never want to insult, and I also do not wish to insult the scores of gay people I’ve never met and who have done me no harm.  So I will just say that yes, Dan Cathy is entitled to his opinions and his First Amendment rights.  But I and others have every right not to give money to his business, because we don’t want our money being spent on causes we oppose.

I’ll leave you with this recipe, because it embodies New York, and I’m happy to be a New Yorker right now.  New York allow gays to marry, and Mayor Bloomberg acted admirably in this whole brouhaha when other mayors (ahem, Boston, ahem, Chicago) did not.

This dish is a riff on a New York classic, lox and bagels.  I had never eaten lox before moving here.  I was always a little sketched out by smoked salmon.  I’m so glad I changed my mind, because lox is one of the more delectable things I’ve ever tasted.  There’s a deli in my neighborhood that serves it up every morning, and we occasionally indulge.  This dish is similar and definitely a nod to the original.  It uses smoked trout instead of smoked salmon, and pumpernickel toasts instead of bagels.  A dressing of sour cream, mayonnaise and horseradish stands in for the cream cheese.  We gave it major thumbs up.

Source: Eat This Book, by Tyler Florence

Ingredients:
3 smoked trout fillets, about 1/2 lb total, skinned and flaked
2 small tart apples, cored and cut into matchsticks
1 handful fresh chives, minced
2 celery stalks, minced
1 tbs horseradish
1/2 cup sour cream
1/2 cup mayonnaise
Juice of half a lemon
Kosher salt and black pepper
12 thin slices of cocktail sized pumpernickel bread, toasted until nice and crispy

Directions:
In a large mixing bowl, toss together the flaked trout, apples, chives, and celery until well combined. In another bowl, whisk together the horseradish, sour cream, mayonnaise, and lemon juice. Season with salt and pepper. Pour this into the bowl with the fish and fold the two together. Be careful not to break up the trout too much.
To serve, mound some salad atop each toast.

2 responses to “Creamy Smoked Trout on Pumpernickel Toasts

  1. Pingback: Blueberry Bread | The Texan New Yorker

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