A Midwinter Night’s Supper

SupperSmoked trout, hummus américaine and pita chips with a paired beverage — for supper.

Smoked trout with horseradish mayonnaise

The trout
  • Purchase smoked trout. You might smoke your own, but let’s be honest: if you smoke your own trout, you are not reading this.
  • Plus, I am not entirely sure that smoking trout is legal, except for medicinal purposes, in states other than Colorado.

Top your smoked trout with horseradish mayonnaise and lemon juice.

The horseradish mayonnaise
  • Combine horseradish with mayonnaise. Adjust until it tastes right.  If there is too much horseradish, add mayonnaise. If there is too much mayonnaise – well, technically, there is no such thing as too much mayonnaise, but if there is not enough horseradish, then add some.
  • Serve trout and horseradish mayonnaise on pita chips,
  • Top with a few drops of freshly squeezed lemon juice.

 Hummus américaine, (hummus with sweet, hot pepper jelly)

  • Prepare hummus according to earlier directions (note: a future post will record growing  ambivalence about whether canned chic peas are the equal of dried ones, but on short notice canned chic peas will be just fine).
  • For hummus américaine you do not want creamy hummus. Your hummus should have the consistency of, say, mashed potatoes. The desired texture can be achieved by allowing too-creamy hummus to breathe for 24 hours.
  • Get you some sweet hot pepper jelly. This is sometimes referred to as “Southern sweet pepper jelly” when the jelly is made in the Southern United States.
  • Apply hummus to pita. Top with pepper jelly to taste. Reflect.

 Beverage pairing

I will not insult readers by stating the obvious. I can think of three to five pairings that are nearly perfect. So can you.

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