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.
large 1.5 – 2 kg (3-4lb) Fresh Trout
lemon 1/2 Cucumber
small bunch of parsley
2 fl ozs double cream
fresh bay leaves
4 ozs plain yoghurt
& Pepper 1/2 level teaspoon ground ginger
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.
piping the trout with some of our delicious terrine?
Let the terrine come to room temperature before
COLD SMOKED TROUT WITH GUACAMOLE
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
Pinch of cayenne
1tbsp Olive oil
2 crushed garlic cloves
1/2 small grated onion
the avocado pears in half with a stainless steel knife.
Remove the stones and scoop out the flesh.
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.