This recipe is delicious with Ritz crackers, Melba toast or hot buttered toast.
4 smoked trout fillets
Juice of a lime
125s cream cheese, softened
200g melted butter
Sprigs of fresh herbs, such as chives or Italian parsley
(1) Remove the smoked trout flesh from the fish by peeling away the skin from the smoked trout and then, using the point of a knife, fillet the flesh away from the body of the fish. Remove any pin bones (the small bones in the middle of the fillet) with a pair of ‘fish’ tweezers.
(2) Roughly flake the flesh and place it in a food processor. Add the lime juice, cream cheese, butter and fresh herbs to the food processor and process until the pate is smoothish.
(3) Pop the smoked trout pate into a serving container and smooth the top. Refrigerate for several hours to allow all of the flavours to blend before serving.
(4) Garnish the smoked trout pate with a few sprigs of your favourite fresh herbs and serve with crackers or toast.
This is a very quick and easy recipe to prepare.
200g smoked trout fillets
300g dried spaghetti
2 cloves garlic, peeled and lightly crushed but left whole
80ml dry white wine
3 eggs, lightly beaten
100g parmesan cheese, grated
2-3 tbsp chopped Italian parsley
Freshly ground pepper
(1) Break the smoked trout fillets into large pieces and place to one side.
(2) Cook the spaghetti according to the directions on the packet.
(3) While the spaghetti is cooking, melt the butter in a frypan and add the garlic. Cook until the garlic is golden then remove the garlic from the pan and discard.
(4) Pour the wine into the pan and bring to a simmer. Continue to simmer until the wine has almost evaporated. Remove the frypan from the heat and allow the contents to cool slightly.
(5) Add the beaten eggs, parmesan, parsley and pepper to the pan and beat well.
(6) Drain the cooked spaghetti and tip into the frypan with the egg mixture. Toss well. The residual heat from the spaghetti should cook the eggs but, if not, then cook over a low heat for a couple of minutes.
(7) Serve the spaghetti in individual pasta bowls with a scattering of smoked trout over the top as well as a generous grinding of black pepper.
This is a beautifully fresh soup partnering the sweetness of green peas (frozen is fine) and the smokiness of the trout.
1 small onion, chopped
4 cups hot vegetable or chicken stock
400g frozen peas
1-2 tbsp fresh mint, finely chopped
Freshly ground salt and pepper
200g smoked trout pieces
1tbsp light sour cream (optional)
(1) Melt the butter in a large saucepan and add the onion. Cook until the onion softens but doesn’t brown.
(2) Add the hot stock to the pan; bring to the boil before adding the peas and mint. Simmer for about five minutes and then remove the pan from the heat.
(3) Pour the contents of the pan into a blender and blitz until smooth. Season the soup to taste with salt and pepper.
(4) Pour the soup into individual serving bowls and top with the smoked trout pieces and a touch of sour cream.Reads: 2279