Smoked Trout Fillets in Olive Oil
Buy tinned fish, a red onion, 3 bottles of good, minerally Pét-Nat. Slice the onion really, really thin, put in a bowl and cover with white vinegar and a pinch of sugar. Let the onions sit in the vinegar for about an hour or ten in the fridge. When you’re ready for fun, light candles, invite your friends in, rip open some crusty bread. Spread warm butter on the bread as if it were cheese. Eat the smoked trout with the pickled onions and maybe some dill, or maybe not. Drink the wine.