Smoked trout and celery salad

From the yard: celery


Another rough presentation, but it tasted good.  I will work on making the food actually look appetizing.  


The cod came from McCall's.  It was local, but I can't remember exactly from where.  I salted it and smoked it over alder chips in the below stovetop smoker.  The smoke alarm did go off, but it was worth it.  It took about 10 minutes.  I also made a salad with yard celery*, comte cheese, toasted pecans, olive oil, champagne vinegar, salt, and pepper (other variations: bacon, marcona almonds, parmesan).  The most important parts are very thinly sliced celery at an angle (more thinly-sliced than below), a cheese, a nut, and a smoked meat.


The meal is pretty much ripped off from a cooking class I took with Rene Erickson from Boat Street Cafe in Seattle.  She also made vanilla bean risotto pudding topped with poached rhubarb and bay that killed.  And a couple of wonderful gratins -- the zucchini was particularly delicious.