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Recipe 13 – Trout Blog gets social

Friday, December 7th, 2012

Recipe 13 is less a recipe and more a celebration of our first ever trout blog supper party, hosted by Moffat Water Food’s good friend Emma Hogan.

emmas trout tasting extravaganza

We are also celebrating a successful 2012 ‘Art meets Trout meets Wine’ and, another first for us, a stall at the Moffat Woollen Mill late night Christmas shopping.

moffat water foods all hands to deck
All hands to deck at Art Meets Wine Meets Trout 2012: the canape swat team go to work under the cool guidance of Pauline…

Moffat Water Foods feeling like Christmas
Our new stall at the Moffat Woollen Mill, a small trestle table laid down with smoked trout goodies.

Shara with Father Christmas
We even tempted Father Christmas out of his grotto with the enticing prospect of our hot smoked trout…

 And the results from all of our endeavours: perfect examples of our traditional smoked trout being the perfect canape.

trout the perfect canape

trout on a platter

So its all go for Moffat Water Foods as we edge our way closer to Christmas and start enjoying getting into the festive swing of things.  And for those of you who haven’t yet placed their Christmas order please don’t leave it too late; our online shop at is whirring away busily in the background and we would hate to run out of stock and disappoint you.

moffat water foods christmas stock

Happy Chrismas prepping and shopping and planning and panicking to one and all.

Recipe 12 is Trout and Crab Parcels

Tuesday, November 20th, 2012

This exquisite starter was referred to be by old friend and colleague Jez from my former life as data marketeer at Occam (if you need any help with data marketing look no further than Occam DM Ltd) and it ranks up there with Recipe 11 as utterly delicious, easy to prepare and still incredibly healthy. 

Who could have known that this trout adventure would yield such treasures, even ever-patient ever-tolerant guinea pig Olly is crying out for more – those of you thinking of placing Christmas orders watch out, Troutledge’s Trout Gluttony is threatening stock levels.

delicous trout and crab parcels

This recipe is so simple to prepare and yet such an innovative gourmet adventure it is a dream.   I slightly tweaked Jez’s original ingredients to include my ever-favourite ginger and also couldn’t resist substituting his shallots for spring onion which I find a refreshing companion to the richer trout and crab.  Other than that this is his recipe verbatim and a complimentary pack of Moffat Water Food’s finest smoked trout will be winging its way down to him tomorrow.  

Got any more up your sleeve, Jez?  This one was inspired.


White crab meat (I used a frozen pack from my local fishmonger and couldn’t taste that it wasn’t fresh)
Pre-sliced cold smoked trout (now available for Christmas Orders from
Finely chopped red chili, ginger, coriander & spring onion (but try to avoid using a processor as this wastes precious juice, I use a double bladed roller chopper for this and nearly all my trout blog recipes)
Small amount of mayo, mustard & freshly squeezed lime juice
Salt & pepper, spring onion, lime/lemon wedge & some greenery to garnish (I forgot to keep any coriander aside so ended up using basil leaves which seemed to go down well)

trout parcel crab mixture

As you might have guessed to make the crab parcel filling simply mix all the ingredients together bar the trout and the garnish, but go canny with the lime juice as you don’t want the mixture to be too runny. 

prepping the trout parcels
It was a mother and daughter team effort.

making trout parcels 
Adding the crab mixture to the trout parcel base.

trout parcels nearly there
And voila, the parcel is formed.

Next make your parcel wrapping by making a trout George Cross on a small plate, add the crab mix into the centre, fold the trout leaves over the top and do the double plate trick to turn the parcel upside down and present a smooth top. Add your lime/lemon wedge, sprinkle of spring onion and choice of greenery and serve to oohs and ahs from the lucky recipients of your culinary prowess.

 trout parcels ready to go

For wine, Jez recommends Chardonnay, Fume Blanc, Viognier or Pinot Gris.  I have to admit to being so focussed on savouring the flavours of the parcels that I can’t remember what wine we had, but I’ve no doubt it was enjoyed.

Recipe 11 – Fragrant Prawns on a Bed of Trout

Sunday, November 11th, 2012

Recipe 11 owes its origins to a delicious prawn and avocado starter that friends Ed and Tiffany gave us a couple of weeks ago and that has now been shamefully – but successfully – hacked to fit the Troutblog bill, namely replacing the avocado with a bed of smoked trout.

fragrant prawn on a bed of smoked trout

Incredibly easy to put together it consists of cold water prawns (harvested from British waters) in a sauce of finely chopped ginger, chili, garlic and coriander mixed with a splash of fish sauce, roasted sesame oil (one of my favourite ingredients) and the juice of a lime or two.

sesame oil lime juice and smoked trout

The wonderful thing about Recipe 11 is that it is so easy to keep the ingredients in the freezer, particularily the ginger, fresh coriander and chili all of which have saved me countless times as last minute essentials in unplanned meals.

This means you can progress from disorganised chaos to delicious gastro-adventure  in only 10 mins, an essential trick to have up your sleeve for when you’ve forgotten about your hard-working husband needing to be fed after a day’s fish farming.

smoked trout easy to prepare easy to prepare prawns and smoked trout smoked trout keeping Olly happy

Its important to keep aside some of the coriander (or parsley if you don’t have any fresh coriander to hand) as a garnish and don’t forget to throw in an extra lime wedge to serve. 


Marks out of 10:

Ease of Preparation: 10/10
Taste and Deliciousness: 10/10
Healthy and Nutritious: 10/10

Could this be the winning recipe so far? Only 39 more to go, watch this space…

smoked trout with coriander garnish

Receipe 10 – Trout Pot

Sunday, October 14th, 2012

Recipe 10 isn’t sourced from a cook book, from the Internet or even suggested by a friend.  It is my attempt to solve fresh, healthy, tasty and fulfilling food on the go.

Is it possible to take Moffat Water Foods’ hot smoked trout, add natural yogurt, fresh parsley, capers and lime juice and pop it all in a sealed pot ready for eating on the move?

trout in a pot

Recipe 10 was my answer to that question, and the answer is of course yes, and yes, and yes.

fresh parsley is keyfresh limes are key

And my long suffering taster collaborator general enthuser confirmed his agreement.

olly says yes

The observant amongst you may notice that the photograph of ingredients includes sweet chili sauce. Having successfully cracked the clean flavour of the natural yogurt with capers, parsley and lime I tried a second experiment with yogurt and sweet chili sauce – this time adding a hint of paprika to cut across the sweetness of the sweet chili.

I thought it was delicious but Olly preferred the first version. To put both to the test I shall be running taster sessions at Moffat Producers Markets on 10th November – hope to see any locals there.

Meanwhile, the usual scoring out of ten:

Ease of Preparation:

9/10 – could not be easier


7/10 – good, but more of a snack than a luxury

Hey good looking

Friday, October 12th, 2012

Selcoth is proud to welcome two of the proudest and handsomest tups about town.

– Introducing Sir Blackface Tup Senior…
Lord Cheviot Senior

Not to be outdone by his younger – and somewhat feisty – companion, Blackface Tup Junior Esq…

Blackface Tup Esquire

And don’t they make a handsome pair?

handsome pair

So far the girls are leaving them alone, but we don’t think it will be too long before their wily charms overcome female reticencall alonee.

We’ll let you know how the courtship progresses, but we are hoping for lots of happy families next spring.

happy families

Recipe 9 – Trout and Ginger Salad

Sunday, September 23rd, 2012

healthy and delicious

This is a deliciously clean and easy to prepare starter, the perfect balance to a richer main course. It is also so versatile that it works with all types of trout – hot or cold smoked, or unsmoked cooked fillet.

If like me you keep capers in the cupboard, ginger in the freezer and always have salad in the fridge then its perfect for when you’d forgotten you were meant to be cooking dinner.

Ran Morgan enjoying trout


For the salad:
Hot smoked trout or cold smoked trout or pre-cooked trout fillet
Strong tasting salad leaves such as rocket
Yellow or red peppers or both
Fresh coriander
Thinly sliced ginger

For the dressing:
Lime juice
Grated ginger
Sesame oil
Soy sauce
White wine vinegar or rice vinegar

One useful tip, use scissors to cut the trout into bitesize pieces.

tip to cut the trout

Then just add the trout and chopped pepper to the salad, add the dressing, toss the whole salad and add cracked black pepper and a sprinkling of coriander as a garnish.

red and yellow peppers with trout

Use both red and yellow peppers for maximum effect.

trout and ginger salad

Delicious and exceptionally healthy.

Marks out of ten:

10/10 for ease of preparation.
10/10 for taste.
10/10 for healthy nutritional food that you can eat as much as you like of without feeling guilty.

Receipe 8 – Trout meets Vietnam

Thursday, September 6th, 2012

the best ingredients

Receipe 8 was inspired by Hannah Fowles-Pazdro, visiting for the weekend and an expert in Vietnamese cuisine.  With a combination of fresh roots and spices from Morrison’s (amazing that you can get fresh turmeric in Dumfries) and herbs from the garden we set to work – Hannah on the chopping board and Shara at the fish sink.

immaculate chopping

Delicious fresh ingredients immaculately chopped by Head Chef Hannah Fowles-Pazdro.
(Fresh turmeric, ginger, chili, lemon grass, spring onion and celery, plus lemon thyme and curry plant from the garden.)


While Shara organised the star of the show, our fresh whole rainbow trout.


After a brief flash-fry to soften the spices Mr Rainbow was stuffed with love and tenderness and steamed in a fish kettle in the aga.

deliciously fresh

And the result was perfection.  Served with rice noodles and roasted cashews to complete the sensation.


Marks out of 10:

10/10 for enjoyment of preparation.
10/10 for taste – this is a delicious fresh and healthy meal.
6/10 for ease of preparation, though if we’d capitulated to the electric chopper that would be 8/10.

Recipe 7 – Selcoth Sunday Special

Saturday, September 1st, 2012

It has become such a staple meal for us that we almost didn’t include this recipe in our 52 Recipes in 52 Weeks Challenge which would have been a pity, because it is one of the most delicious, simple and easy ways to enjoy hot or cold smoked rainbow trout.

Selcoth Sunday Special is poached or scrambled eggs from Selcoth hens with Moffat Water Foods hot or cold smoked trout.  It is incredibly quick and easy to prepare and, if you are on a Dukan or other protein-orientated post-weekend detox, it is  the most perfect and guilt free way to finish off the weekend.

selcoth sunday special
Cold smoked rainbow trout with poached egg from our Selcoth hens.

Olly enjoying smoked trout
Olly tucking in, no Sunday Blues in sight.

Moffat Sheep Racing

Saturday, September 1st, 2012

For a family day out it doesn’t get better than Sheep Racing down Moffat High Street.

pre race anticipation
The pre-race anticipation builds.

the racing sheep
The athletes are in the enclosure.

jockeys are ready
Number seven seemed the most upright, we put a tenner on each way.

and they are off
Unfortunately he didn’t make the top 6.

busy day on our stall
And it was a busy day on the stall for Moffat Water Foods.

Selcoth Haybaling & Moffat Sheep Racing

Saturday, September 1st, 2012

 Not content with mere piglet wrestling the weekend crew were dragged from their beds early Sunday morning to help out with hay-baling before the rains arrived. The reward was a trip to Moffat to see the inaugural Moffat Sheep Racing down the high street.

Employing the weekend crew to gather the bales in the new hay field

more baling
All hands to deck

stacking high
Apparently there is an art form to keeping the stack upright

boys baling
Either way its better than your average day in the office

sun shining
Luckily the sun kept shining

even the girls helped
Until even the girls got roped in.