Archive for the ‘Smoked Trout Mains’ Category

Recipe 19 – Smoked Trout, Bacon and Broccoli Rice Bowl

Wednesday, April 24th, 2013

This is Trout Blog’s answer to kedgeree, only with fewer ingredients, less fuss and the most deliciously different smoked trout only available from Moffat Water Foods.

Smoked Trout, Bacon and Broccoli Rice Bowl

All you will need is a generous amount of smoked trout, bacon, broccoli, rice and eggs, plus spring onion and fresh coriander as a welcome but not essential garnish. You will also require the staples of olive oil, soy sauce, sesame oil, dried chili flakes and black pepper, all of which you will hopefully have in your seasoning cupboard.

First prepare a rice of your choice. We used jasmine for this first attempt but I will be trying the same recipe wtih short grain brown rice next time for a crunchier (and healthier) alternative.

rice of your choice

While the rice is cooking you can fry your bacon in a frying pan (draining any excess fat if necessary, we were lucky enough to be using bacon from our own free-range and very lean pork but appreciate not everyone has this to hand) and once it is crispy push it to one side of the pan. Add olive oil to the frying pan and only when it is piping hot add your broccoli making sure that the broccoli florets sizzle as they hit the pan.


sear your broccoli

Next add your smoked trout for a quick sear on each side. We chose to use hot smoked trout but any of our range of smoked trout (cold smoked, hot smoked and smoke roasted) would be equally delicious in this recipe.


Add your now cooked and drained rice to the frying pan, add soy sauce, sesame oil and mix well.

Transfer to pre-heated bowls or plates (ideally wide shallow bowls as you will be adding a fried egg) and add your garnish of chopped spring onion and coriander.


spring onion and coriander garnish

Finally fry your eggs in the same frying pan (always keen to minimise unnecessary washing up).

fried eggs

Gently transfer your eggs onto the top of the trout, bacon and broccoli mixture and serve.

the final piece

Possible Recipe Improvement

Try keeping back your chopped coriander garnish and adding after you have placed the fried egg as this may make for better presentation. I will leave this subtle but important choice up to the individual.

Recipe 15 – Smoked Trout Burgers

Wednesday, January 16th, 2013

Hurray for another exciting new way to cook smoked trout – and as with the best recipes this one is easy to prepare and straightforward to cook.  You can even choose whether you grill or fry (an ongoing debate in our house) – see To Grill or To Fry below.

almost finished trout burger

I took an original recipe for un-smoked trout fishcakes and did some doctoring to transform what might have been a regular and slightly bland fish cake that tasted more of potato than fish into a serious culinary delight.  It was mmm hmm mmm delicious and lucky Olly has a couple left over for his lunch today while I pace around London searching out the best deli’s to partner with as our London suppliers (any ideas very welcome please).

delicious trout ingredients


Makes 8 smoked trout burgers to serve 4 people

 – 200g Smoked trout*

– 300g mashed potato

– 2 bunches spring onion

– Generous bunch of fresh parsley or coriander or similar green herb

– 2 stems of fresh or frozen lemongrass

– Pinch of dried chilli flakes

– Pinch of cayenne pepper

– Salt n’ pepper

– Juice from 1/2 lemon

– Breadcrumbs**

*I used hot smoked trout for easy flaking into the mashed potato but I’m going to experiment with the smoke roasted for a deeper flavoured burger and also with heating up the cold smoked and seeing if that works.  Wouldn’t it be great to have a versatile recipe that works with all three types of our smoked trout?

**To confess or not to confess.  Father Christmas gave me a pot of dried flavoured breadcrumb crust which worked a treat, though obviously if you have the time and energy to do your own breadcrumbs then so much the better.

cheat trout crust

Recipe Steps

1. Boil your potatoes.
2. Tear or chop your parsley/coriander. 
3. Flake your smoked trout. 

4. Make your spring onion, lemon grass, smoked trout and herb mix:

Slice and then finely chop your spring onions (don’t be afraid to keep going further along the green leaf than normal; this is good flavoursome greenery) and lemon grass.

wizz double blad

Introducing another useful gadget: the double bladed chopper

trout burger chopped spring onion

Gently fry your chopped spring onions and lemon grass in a tea spoon of olive oil and once soft add the chilli flakes and cayenne pepper.

simmering spring onions for trout burger

Add your flaked smoked trout for an extra 3 minutes of cooking to allow the spring onion and chilli flavours to infuse up and through the trout.

flaked smoked trout

5. Next step mashed potato:

Once your boiling potatoes are soft drain the water, add a splash of milk and mash up.  Avoid adding salt to the potatoes (there is plenty in the smoked trout) and no need to add butter for the mash, just a splash of milk will give the potato the creamy texture it needs. 

6. Now make the burger mixture:

Transfer the mashed potato, flaked smoked trout and spring onion mixture to large bowl.

Add your chopped parsley/coriander, lemon juice and salt and pepper. 

cinco scissors for trout blog

Mix well with a spoon or your hand.

making trout burgers

7.  And finally make your burgers:

Make your burgers by taking a handful of the mixture and patting from palm to palm into round flat burgers.  

trout burger palm patting

Put a generous amount of breadcrumbs into a flat bottomed bowl and drop your burgers in one-by-one, turning them over to ensure a smooth covering of breadcrumbs all over.

beautiful trout burgers

 Top Tip: Keep your burgers relatively small to enable easier cooking and handling (the larger they are the more inclined they are to fall apart and less likely to heat through during cooking).

Grill or fry your burgers as preferred and serve with a salad or vegetable of your choice, we had lots of lettuce, rocket and red onion to hand which was a light companion to the richer burger.


To Grill or To Fry

As two head-strong and amateur food enthusiasts it is surprising how little we argue about cooking but one frequent debate is whether we grill or fry, with Olly advocating frying and Shara preferring to grill.

To put the matter to bed once and for all we decided to run a trial.

Shara grilling trout burgers

Shara grilled…

Olly frying trout burgers

…and Olly fried.

Result: both looked and tasted great but the grilled burgers were more robust,easier to handle and looked and tasted better than the slightly softer fried version.  Hurray for a clear outcome and, for a few weeks at least, some peace in my kitchen.

delicious smoked trout burger

Grilled on the left, fried on the right

 Some Garlic Mayo with that?

quick garlic mayo for trout burger

As a greedy extra you can also make a quick garlic mayo by adding a crushed garlic clove and black pepper to some (home-made or bought) mayonnaise.  Olly took responsibility for this, made it in 5 minutes flat and it was delicious.

More Kitchen Gadgets

new mini super juicer for trout blog

As promised in the last blog update, here is the mini hand-held juicer ideal for those smaller lemon juice moments.  Thank you Father Christmas.

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.

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.

Recipe 6 – worth the wait

Sunday, August 19th, 2012

Sunshine at last, the second of two meals we’ve managed to eat outside since moving north of the border – smoked trout, brocoli and parmesan fritatta.

trout fritatta outside

A hard working crewe enjoying a well deserved lunch after pig moving and hay baling.

trout and brocoli fritatta

Hot smoked trout, broccoli and parmesan frittata (essentially an open omelette) cooked in a wok as I didn’t have a frying pan big enough to feed the hungry pig moving team.

Start off with the same principles as a large omelette (so x2 eggs per person, a splash of milk, salt, pepper & mixed herbs mixed well with a fork or hand whisk then added to a non-stick frying pan which already has a conservative amount of butter pre-melted and spread evenly throughout the base) and as soon as the omelette starts taking shape, throw in your hot smoked trout, par-boiled or steamed broccoli and, if wanting to make it a bit more substantial, some pre-cooked potatoes.

Add the grated parmesan last and pop a lid or plate over the top to help it melt, then once you are happy that the underside has started to brown up divide up into wedges and serve with a fresh green salad, ideally with some stronger tasting leaves such as rocket to cut across the richness of the egg and trout.  We didn’t quite have enough Selcoth lettuce or broccoli for it be entirely home-sourced, but the eggs were from our own girls and the trout of course from our own ponds.

Ease of preparation: 8/10
Taste & enjoyment: 9/10

It was quick and easy to make and the verdict from the team was delicious – this is definitely one I’ll be revisiting.