Insalata di Trote con Acciughe (Trout Salad with Anchovies) Can the Piedmontese ever resist adding anchovies to anything? It's doubtful. They really love anchovies and find a use for them seemingly everywhere except desserts. Here, trout get the treatment and, I have to admit, the old anchovy trick works yet again, as their taste throws the more subtle trout flavor into relief. Makes 4 servings 8 whole salted anchovies, rinsed, filleted, soaked briefly in cold water, and drained 2 poached trout, skinned, boned, and flaked 1 tablespoon salt-packed capers, rinsed 3 tablespoons finely chopped fresh Italian parsley leaves Juice of 1 lemon Extra virgin olive oil Blot the anchovies dry on paper towels, and chop into small pieces (about the size of a match head). Combine the anchovies, trout, capers, parsley, and lemon juice in a large mixing bowl. Add olive oil to taste and transfer to individual serving plates. Serve at room temperature. Copyright: Matt Kramer, "A Passion for Piedmont - Italy's Most Glorious Regional Table" William Morrow & Company Inc. NY, 1997