Tasty recipes using trout

At last we’re having a heatwave in London! My niece Maxine, who lives in South Africa, has been staying with me and asked me when it was last this hot in London. Of course it was that long ago, I couldn’t remember, but the media tells me it was seven years ago. All that time without a really good summer!

I moan constantly through the bad summers so am not going to start going on now about how hot it is! Instead I’m embracing it and taking the opportunity to try out some new summery recipes that suit the weather.

Fish is always a good option and it’s incredibly good for you too. So when I was sent these delicious recipes using trout from the British Trout Association, I simply had to share them with you. Enjoy.

Trout fishcakes


Serves 4

350g mashed potato

50g butter

400g cooked fresh trout, flaked, all bones removed

2 tbsp fresh parsley, finely chopped

1 large spring onion, finely chopped

Half a tsp mustard powder

1 tbsp finely grated parmesan

Squeeze of fresh lemon juice

Salt and pepper

1 large egg, beaten

1 tbsp plain flour

50g dried breadcrumbs

Vegetable oil for frying

Parsley and lemon wedge to garnish

Beat the butter into the warm mashed potato and add the mustard powder and parmesan. Mix in the trout, herbs, lemon juice and seasoning. Beat in enough egg to make the mixture bind together.

Cover the bowl with clingfilm and chill. Divide the chilled mixture into as many portions as required, depending on the size of the fishcake preferred. Shape the fishcakes by hand using a dusting of flour.

Coat each cake in flour, then dip them in the remaining egg and coat in the breadcrumbs.

Fry the fishcakes in hot oil until they are golden brown and crisp. Serve with parsley sprigs and lemon wedges and a salad.

Trout and broccoli pasta

Trout & Brocolli Pasta

Serves 4

125g pasta bows

300g broccoli florets

125g smoked trout

2 spring onions, roughly chopped

50g butter

50g flour

570ml whole mild

150g mature Cheddar, grated

1 tsp Dijon mustard

Salt and ground black pepper

50g fresh wholemeal breadcrumbs

Preheat the oven to 190C, gas mark 5. Boil the pasta as instructed on the pack. Drain and set aside.

Break the broccoli into small florets. Add to a pan of boiling water and simmer for 4 mins. Drain.

Put the pasta, smoked trout fillets, broccoli and spring onions in an ovenproof and distribute evenly.

Melt the butter in a small pan over a medium heat. Remove from the heat and stir in the flour. Stir over a low heat for 1 min. Add the milk and whisk . Simmer while continuing to whisk all the time, until the mixture is a thick, smooth sauce.

Remove the sauce from the heat and stir in most of the cheese and the mustard. Season lightly with salt and pepper, then pour the sauce over the pasta, broccoli and smoked trout.

Mix the breadcrumbs together with the rest of the cheese and sprinkle over the top. Bake for 25 mins until golden brown and bubbling.

Trout, celeriac and apple salad with cumin cream

Trout, Celeriac and Apple Salad with Cumin Cream

Serves 4

For the dressing

125ml double cream

50ml olive oil

Salt and ground black pepper

Pinch of sugar

2 tbsp lemon juice

1 tbsp ground cumin

One quarter celeriac bulb, about 225g

2 apples

2 tbsp lemon juice

200g hot smoked trout

4 spring onions, finely chopped

Bag of baby salad leaves

Lemon wedges to garnish

Hot buttered toast to accompany

Combine all the dressing ingredients and cover and set aside. Cut away the outer skin of the celeriac and slice into thin discs, then into thin strips. Do the same with the apples and leave covered with a little lemon juice squeezed over to prevent discolouring.

Break the trout fillets into rough flakes and combine with the celeriac and the apple. Toss with the dressing and the spring onion.

Arrange the trout mixture into the centre of each plate and surround with salad leaves. Garnish with lemon wedges and accompany with hot toast.

For more great recipe ideas visit www.britishtrout.co.uk

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