• Cajun spicy fillets with lime and roasted tomatoes
One of the easiest – and quickest – ways to serve up trout with a twist is to make a Cajun spice (you can also use Cajun spice mix available in supermarkets instead of making your own – use 5tbsp).
Serve with tomatoes and lettuce, or if you are feeling organised, roast the tomatoes the day before. This recipe also works well on the barbecue.
Ingredients (Serves 4)
For the roasted tomatoes:
6 large plum tomatoes, halved
½tsp sea salt
1 tsp cracked black pepper
8 thyme branches
2 garlic cloves, sliced thinly
3 tbsp olive oil
2 tsp finely chopped oregano
For the trout:
2 teaspoons each, ground cumin, ground coriander, paprika, mustard powder, onion powder
½ tsp garlic powder
¼ tsp cayenne pepper
2 tsp fennel seeds
4 trout fillets weighing about
175g (6oz) each vegetable oil for cooking
2 limes, sliced thickly
Watercress and rocket salad to accompany
Method
1. For the tomatoes: place cut-side up, in a single layer, in a large roasting dish. Sprinkle with the salt, pepper, thyme branches, garlic and 1 tbsp oil. Cook at 180°C (350°F) mark 4 for 45 minutes. Drizzle with remaining oil and sprinkle with herbs. Set aside until room temperature.
2. For the trout: mix together the spices, powders, peppers and seeds. Coat the fish all over in the spice mixture.
3. Heat a heavy frying pan then add a little oil.
Put the trout in immediately and cook in batches for about 30 seconds on one side, then flip and cook for a further 15 seconds. Remove and set aside in a warm place.
4. Meanwhile, cook the lime on the heated frying pan until browned. Serve the fish topped with the lime slices and accompany with the (roasted) tomatoes, watercress and rocket salad.
• 30-second hot smoked pate dish
This takes minutes to make, seconds to blitz in your processor and tops around 30 canapés – or serves 8 as a starter.
Ingredients
2 x 125g packs smoked trout fillets (4 fillets)
110 g (4 oz) cream cheese (you can also use ricotta, cottage cheese, or any cream cheese of your choice)
60 ml (2 fl oz) soured cream (you can increase the amount of cream cheese and leave out the sour cream, if you wish)
Lemon juice and freshly ground black pepper, to taste
Dill, chives or watercress to garnish
Method
Place the trout fillets, cream cheese and sour cream in a food processor. Blitz until almost smooth (this should take around 30 seconds) then add lemon juice and pepper, to taste.
Serve it up with crostini, bruschetta, toasted ciabatta or French bread.
• Quick lemony hot smoked pasta
This super-quick but deliciously indulgent pasta dish is perfect for a fantastic light but delicious lunch or a mid-week supper on the go.
Ingredients
200g fresh linguine or tagliatelle
Knob of butter
125g pack hot smoked trout
Juice of ½ lemon
2 tbsp chopped fresh dill
Method
Bring a large pan of water to the boil. Add the pasta and return to the boil. Stir well and cook for 10 minutes, or until the pasta is just tender.
Meanwhile, melt the butter in a small pan, add the flaked trout and (very!) gently warm through. Add the lemon juice, season with salt and freshly ground black pepper and a splash of white wine and the dill.
Drain the pasta, add the lemony trout sauce, and then toss everything together lightly.
Serve immediately in warm dishes with a rocket salad.
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