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We will be adding some of our favourite trout recipes for you to try at home. Keep an eye on this page as we will be updating this page for lots more inspiration.


Serves 6-8

A large baked is simple to cook but looks impressive and  just  falls off the bone so you can serve it to anyone, even the children.


1 large 1.5 – 2 kg (3-4lb) Fresh Trout                 Cucumber Sauce

1 lemon                                                              1/2 Cucumber

1 small bunch of parsley                                2 fl ozs double cream

2 fresh bay leaves                                     4 ozs plain yoghurt

Salt & Pepper                                   1/2 level teaspoon ground ginger

Olive oil                                                  3 teaspoons lemon juice


  • Brush a large piece of foil with the olive oil, enough to accommodate the whole trout - you may need 2 pieces. Season the trout inside and out and place it on the foil.

  • Put a few slices of lemon and some chopped parsley inside the trout and put the remainder on top of the trout with the bay leaves. Seal up the parcel, not too tightly, and put it on a baking tray in the preheated oven set at 180°C/350°F/Gas 4 for 10-15 minutes to the lb.

  • Remove the trout from the oven and check that it is cooked.  The eyes should be opaque and if you insert a knife in the thickest part of the body, just behind the fin, the flesh should not be dark.  If it isn’t quite cooked, pop it back into the oven for up to 5 minutes with the foil parcel open.

  • Leave the trout to cool in it’s parcel and then skin it.  (This is the bit the cat likes)

  • You can decorate the trout with lemon and cucumber slices and if you prefer you can remove the head.  (The cat likes this bit too!)

  • If you have some dill this can be used instead of parsley, and sliced fennel is delicious underneath the trout too.

  • To make the cucumber sauce, coarsely grate the chilled cucumber and, just before serving, mix it with the cream, yoghurt, ginger and lemon juice.  Season to taste with salt. Crème fraiche or sour cream can be used instead of the yoghurt and/or cream.

  • How about piping the trout with some of our delicious terrine?  Let the terrine come to room temperature before attempting this.                       


Serves 4-6


When you are feeling overfed but just need a little something special for supper or maybe for a light lunch this recipe is just right.

 1x 8oz packet of Cold Smoked Trout 



3 ripe avacado pears

1/4 tsp Worcestershire Sauce

Pinch of cayenne pepper

1tbsp Olive oil

2 crushed garlic cloves

1/2 small grated onion

Tabasco Sauce

  • Cut the avocado pears in half with a stainless steel knife.  Remove the stones and scoop out the flesh.

  • Mash the flesh with the onion and garlic until smooth.

  • Blend in the lemon juice and oil and season with salt, black pepper, a dash of cayenne and the sauces. 

  • Serve the Guacamole with two generous slices of Cold Smoked Trout, sprinkled with freshly ground black pepper, a slice of lemon, and brown bread and butter.


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