Milford Bay Curried Mayonnaise

This recipe makes an excellent dip for smoked trout. It’s delicious with pieces of our fish on pumpernickel bread, topped with chopped chives and a caper. You can also use it to top our grilled trout!

• 1 egg
• 2 tbsp. wine vinegar
• 1 tsp. curry powder
• 1 tbsp. lemon juice
• 1 pinch salt/pepper
• 1 cup olive oil
• 1 tbsp. dijon mustard

Simply place all the ingredients except oil into a blender. While blending at medium-high speed, gradually add the olive oil. Blend until the mayonnaise thickens. Refrigerate the dressing, and it’ll keep up to four days.