The first time I took a sip of our new Sunny Little Thing Citrus Wheat Ale I immediately thought about brunch. Sunny Little Thing is easy to drink, has a smooth mouthfeel and is citrusy and bright. It’s a perfect accompaniment to cut the rich, fatty flavors of the hollandaise and sunny side eggs and enhances the smoky flavors of the cold smoked trout. I used it as an ingredient in the hollandaise sauce in place of some of the lemon juice and the bright citrus notes really shine through.
The French seem able to turn just about anything into a delectable spread, and this is the easiest one I know. Smoked salmon could be used instead of the trout, as could minced cooked shrimp or other shellfish. Serve this spread with toasts or crackers, or add a small spoonful to Belgian endive leaves as a special appetizer.
This most basic combination of fat and acid carries the trout’s gentle smokiness to every corner of the dish.
Moist chunks of smoked fish, nubs of tender asparagus and handfuls of fresh herbs come together in this pasta that sings of spring.