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This smooth, smoky trout purée goes wonderfully piped onto <a href="/activities/blini">blini</a>, spread over cured meat, or even topped with capers and pepper jelly on a rustic slice of toasted baguette. When we set out to make a smooth smoked trout purée, we first tried simply blending packaged smoked trout with mayonnaise. But we quickly realized that because the trout was likely smoked at very high temperatures, it didn’t have enough retained moisture to yield the creamy texture we were going for. So we decided to try cooking trout sous vide at a low temperature instead to encourage moisture retention. This worked beautifully—blended together with mayo, salt, and liquid smoke, this turned out to be one of the smoothest, most flavorful purées we’ve ever had. Yippee!