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
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
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
