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This is my late Mum's recipe for potted smoked trout, the recipe description is taken straight out of an old file that she kept her recipes in. I wanted to keep it as it originally was because the file is very precious to me.
Dad caught the trout as he loved to go fly fishing and I have very happy memories of watching him cast his rod while I lazed on the banks of the river watching and dreaming.
I was never very keen on trout, but the one way I liked it was when Dad hot smoked it, in a smoker he made himself out of an old cake tin. This was my favorite way to eat it when Mum made the pate, its delicious spread on crusty bread or toast.
Fave Memory: The best food memory I have is of growing up in the food culture of Louisiana between the ages of five and nine years old. My family and I would go to to Cajun food festivals and eat crawfish, fried frog legs and alligator stew. We'd go every year to Mardi Gras and eat the fine Creole food of New Orleans. At home my mother made the best gumbo you've ever eaten. As an adult I understand that this period of my life was critical to the "foodie" adult that I am now. Not afraid to try anything once and appreciative of the rich and varied food cultures of the World.
For the Fave Memory challenge! This is inspired by the Great British Summertime, when there’s nothing quite like sitting in the rain by the sea, with some of the freshest seafood and a hot steamy cup of tea. Hungry, pushy seagulls are mandatory! My favourite of all food memories.
My parents used to make steamed fish almost every week, and its always been one of my favorite dishes (my family is from Hong Kong so we eat a lot of seafood). Now that me and my brother aren't home anymore, they try to make it every time we come back, usually with my favorite fish (pompano). Its one of the few meals we eat as a family, and, to let us know when food is ready, my parents will call me and my brother down from our room (hence the Chinese characters). This dish tastes the best with white jasmine rice!
This was created for Rebecca Bradley's Illustrating the Edible class at MICA.