Our time in northern Michigan was filled with many memorable meals, but one in particular stood out. Our entire family gathered together with another family for a cookout at an old picturesque trout club. Every year my husband looks forward to unwinding while fly fishing throughout its miles and miles of tranquil trout streams. And I look forward to the abundant trout that he reaps from these streams.
Last year I made a smoked trout tart and this year I made a smoked trout mousse surrounded by vegetables that were home grown in my aunt and uncle's huge backyard garden. My father had just been to visit them in Pennsylvania before he came to northern Michigan and they kindly packed a cooler full of beautiful vegetables that we enjoyed all week long. I was delighted to open the box and see gorgeous green peppers, beets, broccolini, garlic, homemade jam, beet salad dressing and much more ... Christmas in July!
I roasted the beets in olive oil and blanched the broccolini so that they were slightly tender. They paired nicely with the smokiness of the trout mousse.
This spot is so special and unique... you just can't make this stuff up. Mike went fly fishing at the trout stream the day before the cookout so I could have the trout smoked by the time of the party (Lyle, the manager, smokes it for you). I almost got a fly lodged into my cheek while trying to get the below photos. Isn't he just so manly, providing food for his family?
My Mil and Robin set a lovely table....
Yes, we grilled steak at a trout club. Truth be told, my father-in-law despises trout because as a child he came here all summer and his parents served it at almost every meal.
A fabulous cookout with family in a pristine setting. Grilled rare steak with a chimichurri sauce, broccoli corn bread, sauteed red cabbage and greens. I'll think about this dinner all year long....
Smoked Trout Mousse
(adapted from the New Basics Cookbook... an oldie but a goodie)
1 cup smoked trout, deboned and flaked
1 cup ricotta cheese
2 tablespoons prepared horseradish, drained
2 tablespoons chopped green onions
1 tablespoons chopped fresh dill
2 teaspoons fresh lemon juice
kosher salt and freshly ground black pepper to taste
In a food processor, cream the ricotta until creamy and smooth. Pour into a large bowl and stir in the horseradish, lemon juice, green onions and dill. Fold in the smoked trout. Season with salt and pepper to taste. Transfer to smaller crocks and chill. Serve with crackers, hearty bread slices, or as an accompaniment with crudités. Very addictive!
Click here for printable recipe.
To leave a comment please click here. I love your comments, questions and corrections!!
Tarte du Jour is now on Facebook!