Ingredients: 

3 tins Fishwife Smoked Trout and/or Tuna, flaked

¾ cup finely chopped fresh herbs (parsley, mint, dill, and/or chives), divided

½ cup finely chopped red onion, divided

¼ cup sour cream

¼ cup mayonnaise

3 lemons, zested and juiced, divided

Kosher salt, to taste

8 ounces cream cheese, softened to room temperature

Kosher salt, to taste

1 cup finely chopped cucumber

1 tablespoon extra virgin olive oil

¾ cup Panko breadcrumbs

1 tin Fishwife anchovies, oil included

Cooking spray

1 tin Fly By Jing Smoked Salmon

Potato chips, for serving

Preparation:

Make the smoked tuna and trout salad. Stir together flaked trout and/or tuna, ¼ cup fresh herbs, ¼ cup red onion, sour cream, mayonnaise, the juice and zest of 1 lemon, and salt in a medium bowl. Set aside in the fridge.

Make the cucumber salad. In a small bowl, mix cucumber, remaining ¼ cup red onion, ¼ cup fresh herbs, olive oil, and the zest and juice of 1 lemon. Season to taste with salt. Set aside in the fridge.

Make the herbed cream cheese. In a small bowl, mix cream cheese, remaining ¼ cup fresh herbs, and remaining zest of 1 lemon. Season to taste with salt.

Lightly grease a 6-inch ring mold with cooking spray. Spoon trout and tuna salad evenly on bottom of prepared ring mold. Top evenly with cucumber salad. Gently spread herbed cream cheese over salad, pressing down gently; top with flaked salmon. Refrigerate 2 hours.

Meanwhile, make the anchovy breadcrumbs. Heat a large skillet with the anchovy oil over medium heat. Add panko bread crumbs and toss to coat. Add anchovies and cook until anchovies dissolve, using the back of a rubber spatula to gently break them up. Remove from heat and mix in lemon zest. 

Unmold onto a serving plate or platter, garnish with anchovy breadcrumbs and serve with potato chips.