This recipe comes to us from The Local Palate Magazine and is by our friend Chef John Fleer of Canyon Kitchen and Rhubarb. Ingredients: 1 egg 1 tablespoon heavy cream 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce 1 teaspoon Old Bay seasoning Pinch of cayenne pepper ½ teaspoon cracked black pepper 1 tablespoon minced green onions 2 teaspoons minced parsley 3 tablespoons mayonnaise 1⅓ pounds Sunburst Smoked Trout ¼ cup finely crushed soda crackers ½ cup

Recipe by Marnette Colborne 2 slices bacon ½ C. French lentils ½ bottle dry white wine 1 ½ t. Lusty Monk “Original Sin” Mustard 2 T. champagne vinegar ½ C. walnut oil 1 T. minced shallots 1 package Sunburst Trout Farm hot smoked trout 2 T. fennel fronds or dill, minced 4 C. Baby arugula, baby spinach or mixed greens Fry and crumble bacon. Bring lentils, wine, an equal amount of water, and salt to taste to a boil. Simmer until al dente, about 20 minutes. Be careful to not ov