Egg and Smoked Trout Salad with Mayo

This recipe is courtesy of Bonnie Stern, the author of eleven bestselling cookbooks and founder of the Bonnie Stern School of Cooking (www.bonniestern.com). She graciously shared this recipe with Alisa Smith and James MacKinnon following a 100-mile meal in Toronto, Ontario.

INGREDIENTS
6 hard-cooked eggs
8 ounces smoked trout fillets, flaked
1 tablespoon chopped fresh tarragon or dill
Salt to taste

Mayonnaise:
2 egg yolks or 1 whole egg
1 tablespoon cider vinegar
1/2 teaspoon salt
1 cup vegetable oil
1/2 cup sour cream

PREPARATION
1. Chop the eggs and combine with the trout.

2. Whisk the egg yolks with vinegar and salt. Drizzle oil into egg mixture drop by drop, whisking all the while. Once it starts to thicken, you add the oil a bit faster but barely. Season to taste. Refrigerate (up to a few days). Add sour cream just before serving.

3. Combine approximately 1/4 cup may with egg and trout. Serve on bread.

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