Trout Pico
makes about 3-4 cups
2-3 lb. Steelhead trout filet
1/2 medium red onion
3-4" Anaheim pepper, seeds removed
6-8 garlic cloves
1 cob yellow corn
1 avocado, finely diced
1/2 large baked sweet potato, finely diced
1/4 lime juice
1 small tomato, finely diced
1 clementine, peeled, finely chopped
1 bunch cilantro, finely chopped
Sprinkle trout with pepper and smoked salt. Bake at 450 degrees fat side down for 15 minutes, or until tender and flaky. While hot, flake the flesh from the fat, transfer to a bowl, cover, and refrigerate for at least 2 hours, or until ready to add to the dip.
Place chunks of the red onion, flesh of the Anaheim pepper, and the garlic cloves into a small processor and pulse until finely chopped. Place in a mixing bowl. Cut kernels from uncooked cob. Add corn, avocado, sweet potato, and lime juice to the mixing bowl. Toss, cover, and refrigerate.
Just before serving, add the tomato, cilantro, clementine, and trout to the mixing bowl and toss well.
Serve with root chips or salt n pepper kettle chips.
