Smoked Farmed Trout Puree with Cherry Tomatoes

• 1/2 cup mayonnaise
• 1/4 cup Dijon mustard
• 1 cup loosely packed minced fresh dill
• 1 cup loosely packed minced fresh flat-leaf parsley leaves
• 4 scallions, green parts only, minced
• 4 teaspoons freshly squeezed lemon juice
• Salt and freshly ground black pepper
• 1/2 pound smoked rainbow or golden trout, skinned and boned
• crackers, bread, or thinly sliced vegetables for serving
• 1 pint cherry tomatoes, quartered

1. Place the mayonnaise and mustard in a small bowl with the dill, parsley, and scallions, setting aside 1 tablespoon of each of the herbs for garnish.
2. Add the lemon juice and a few grinds of pepper.
3. Stir and set aside.
4. Grind the trout in a food processor for 10 seconds, until completely broken down.
5. Transfer the fish to a large bowl and fold in the mayonnaise.
6. Taste and adjust the seasoning, if necessary.
7. To serve, spread the puree on crackers and scatter the tomatoes over the top.
8. Season with salt and pepper and garnish with a sprinkling of the reserved minced herbs.

mayonnaise, dijon mustard, dill, parsley, scallions, freshly squeezed lemon juice, salt, golden trout, crackers, cherry tomatoes

Taken from www.epicurious.com/recipes/food/views/smoked-farmed-trout-puree-with-cherry-tomatoes-381394 (may not work)