This is really good on tomato, lettuce, avocado, and 12-grain bread, as seen in the photo above. Or, eat it on a bed of lettuce or a bagel, or take it to a potluck with some crackers. It’s a bit reminiscent of a chicken salad, but the smoky fish gives it an identity all its own.

Smoked trout can be found close to lox in some groceries, though it’s not as universal. Aside from finding it, the hardest part of making this is taking the little pin bones out. This takes some determination and patience. Recipe from Kachka: A Return to Russian Cooking by Bonnie Frumkin Morales. New York: Flatiron Books, 2017. Yields 1 pint.

1 lb. smoked trout fillets
1 apple, cut into a 1/4″ dice
1 pickling or Persian cucumber (or 1/2 English cucumber, seeded and cut into a 1/4″ dice)
1/2 c. smetana or creme fraiche
1 shallot, minced
1/4 c. minced fresh dill
1/4 c. Dijon mustard
2 tbsp. pickled mustard seeds (optional, but gives a nice pop)
1 1/2 tbsp. lemon juice
kosher salt (taste everything else before adding any because you might not need it)

Remove the skin and pin bones from the smoked trout and flake it into bite-sized pieces.

Add the remaining ingredients except the salt and mix to form a cohesive spread. Taste and add salt if needed (it might not be necessary, depending on the saltiness of the trout).