Velvet Smoked Trout

• One 8-ounce whole smoked trout
• 1/4 cup minced celery
• 1/4 cup minced yellow onion
• 1 tablespoon unsalted butter
• 1/4 teaspoon freshly ground black pepper
• 6 tablespoons very cold heavy cream

1. Remove the skin, head and tail from the trout.
2. Gently pull the fillets from the bones, leaving even the very fine bones attached.
3. In a mixing bowl, gently shred the fillets with two forks; remove any fine bones now.
4. Set aside.
5. Cook the celery and onion in butter over medium-low heat until softened, about 5 minutes.
6. Add, with pepper, to the fish.
7. Cool.
8. Beat the cream until it holds soft peaks.
9. Gently fold into the trout.Refrigerate for at least 3 to 4 hours, or up to 2 days, before using.

trout, celery, yellow onion, unsalted butter, freshly ground black pepper, very cold heavy cream

Taken from www.cookstr.com/recipes/velvet-smoked-trout (may not work)