It all started with a sample I was offered at a newly opened grocery store in our area. It was a sample of smoked salmon, meaty and delicately smoky, with a vibrant color and an enduring appeal. I tasted the fish and, like in Marcel Proust’s famous madeleine scene, my mind went back in time to my childhood and to a salad my mom used to make a lot: potato and smoked fish salad. Back in those days any meat was considered a delicacy, and my mom was very excited whenever she could get her hands on some smoked fish from the local general store. Usually it was smoked mackerel – tasty, but oh so full of bones! Nevertheless, we never complained: we just had to spend some extra time taking the bones out. It was food – and this was all that mattered. 🙂
With these memories in mind, I decided to buy smoked fish and to remake mom’s salad in an American setting. I found some gorgeous looking smoked rainbow trout and got a piece which weighed a bit over 1lb. In this salad I also wanted to pay tribute to the years I spent in England, so I decided to marry the smoked trout with another very dear ingredient: pickled hot & sweet cherry peppers.