The Fly Fishermans Trout and Salmon Cookbook

The Fly Fishermans Trout and Salmon Cookbook Delicious Recipes to Tickle your Tastebuds and How to Smoke Fish

By Robin Lambert

I was born in 1953 in Edinburgh and took up fly fishing when I was 14 years of age.

Apart from the time in the Merchant Navy and HM Forces, I have fished the rivers, streams, lochs and fisheries of Scotland whenever work or family life permits me the luxury of a day on the water.

If you were like me when you first started fly fishing for trout and salmon, the one question I kept asking myself when I had caught them was: "How Do I Cook Them" There is nothing I like better than having a great catch of the day and using the fish to feed the family or having a great meal with friends.

So here is some of my favorite tried and tested delicious recipes for you to enjoy.

Within the book you will also find information on how to smoke your fish and some other delicious smoked fish recipes.

Page 3: The Health Benefits of Fish Page 4: Filleting a Fish Page 5: Cleaning a Fish Page 5: Tools for Cleaning a Fish Page 6: Cooking Methods for Trout and Salmon Page 8: Trout Recipes Page 54: Salmon Recipes Page 81: Home Smokers Page 84: Preservation Page 85: Woods for Smoking Page 86: Smoking Methods Page 90: Timescale for Smoking Fish Page 90 Timescale for Brining Page 95: Smoked Trout Recipes Page 107: Hot Smoking Salmon Methods Page 108: Smoked Salmon Recipes

The Health Benefits of Fish Oily fish such as trout, salmon, herrings, kippers, mackerel, pilchards and sardines contain Omega-3 fatty acids, an important ingredient of the brain and nervous system.

"A diet of fish containing Omega-3 was essential for the necessary cerebral expansion which transformed our predecessors into homo sapiens. Brain capacity expanded rapidly in our prehistoric ancestors living in East African near large fresh water lakes. If we don't go back to our fish-eating days, evolution is in danger of going into reverse."

Fish, including other seafood, is a healthful food that is low in saturated fat, high in protein, and an excellent source of omega 3 fatty acids. It is a great addition to the diet, since it is packed with vitamins, minerals, and nutrients that the body needs in order to stay healthy. People who eat fish also tend to consume less meat and cheese, and may add other healthy foods to their diets. Some of the healthy ways to include fish in your diet include baked, grilled, poached and steamed Fish is highly recommended by many experts as a food with significant health benefits. Studies are published almost daily as the scientific community discovers more and more of the many extraordinary fish benefits. Here are a few: Cardiovascular Health: Omega 3 fatty acids found in fish have been proven to work wonders for your heart, and the arteries and veins that make up your cardiovascular system. A diet including fish can help prevent cardiovascular disease and heart failure by preventing the accumulation of triglycerides, reducing the levels of excess triglycerides, increasing HDL ("good") cholesterol and preventing blood clots. The benefits are greater for oily fish such as salmon and mackerel which are higher in omega-3 fatty acids. Review of existing studies by Harvard School of Public Health concludes that eating up to two servings of fish a week can cut the risk of death from heart disease by a third.

Blood pressure: Fish oil may be useful for lowering blood pressure, but their role in prevention is unclear. However, taking fish oil pills is not recommended.

Weight loss: According to a study done at the University of Georgia, fish oil with DHA helps stop the conversion of pre-fat cells into fat cells by causing them to die, thus reducing overall accumulation of fat. Preliminary research also shows that fish oil capsules combined with exercise caused more fat loss than exercise without fish oil supplements.

Reduces the risk of Cancer: Omega 3 in fish has been shown to help prevent three of the most common forms of cancer - breast, colon and prostate. Fish oil supplements can also be helpful to patients suffering from cancer related hyperlipidemia.

Increase brain function: The omega-3 fatty acids that a fish provides assist with the development of your brain. Proper intake of omega-3s helps maintain good mental focus levels in both children and adults. A new study suggests that fish oil supplements may boost memory in healthy aging adults. But a second study found that the supplements do not appear to slow the progression of Alzheimer's disease in people who already have mild to moderate symptoms of the disorder. Omega-3 fatty acids from fish, researchers found, were also likely to improve early brain development for infants and young children.

Fight inflammation: Fish, particularly fish oil, has anti-inflammatory properties; therefore, it is effective in reducing inflammation in blood and tissues. Omega 3 fatty acids, particularly EPA found in fish oil, have a very positive effect on your inflammatory response thus it is very helpful in relieving painful conditions like arthritis, prostatitis and cystitis.

Improves vision: It is well known that fish is good for its ability to improve vision. Fish fights macular degeneration, glaucoma and dry-eye syndrome. A recent study found that people who eat at least two servings of fish per week are half as likely to develop age-related macular degeneration (a leading cause of age-related blindness) as those who eat no fish at all. Researchers say omega-3 fatty acids may reduce the risk in a variety of ways, such as reducing inflammation and promoting healthy blood vessel function.

Skin care: The consumption of fish helps to keep the skin in a good condition. According to a study published in the Journal of Lipid Research, omega-3 essential fatty acid EPA found in fish oil can help to prevent wrinkles and delay the ageing process of the skin. Also, according to a few recent studies on fish oil supplements, the omega-3s from fish may help to guard against sun damage.

Filleting a Fish Learning how to fillet trout is an easy pursuit if you employ the proper technique. There are a handful of procedures that are effective and we will talk about a couple that are the most popular.

The first method is a technique to simply get the trout ready for baking. Some call it "gutting the fish". The other means is the Butterfly Filleting Method. We will visit that one in a moment.

The first step learning how to fillet trout is evisceration (or again what many call “gutting the fish”).

This can be done in a handful of ways, but the following is the easiest and most effective. No matter which technique you use, make sure you have a sharp knife!

Hold the fish in one hand with its head pointed toward the ceiling (or simply lay the fish on its side).

Take your knife at the anus and gently cut the fish along the belly. Continue the cut all the way to the throat. Insert your knife into the soft tissue between the gills and the collarbone. Cutting perpendicular to the belly, cut outward (or up toward the head). Continue this cut until you can remove the head.

Next, grasp the entrails and pull them so they come out. Take the fish and wash it in cold water.

This is the best time to remove the blood line running down the backbone. You can use a spoon to “rub or “scratch” away the blood line with the fish in the water. Many anglers simply use their finger or thumb as an effective means to do the same task.

Now wash the fish, inside and out in a mixture of lightly salted water. This will allow you to remove any of the residues that may have been present during the cleaning of the fish.

Make sure you check out the delicious trout recipes on our easy fish recipes page. You can now bake or grill your fish in a variety of different ways once you have mastered this step. There are for some dandy ideas for cooking these fish, so make sure you pay it a visit!

We also talked about learning how to fillet trout butterfly style. This is the best way hands down, to fillet trout. One of the key advantages of this method is it allows you to salvage anywhere from 60 to 75% of the weight of the fish, and end up with some beautiful fillets.

If you have never done the butterfly method, take your time.

Learning how to fillet trout with this method is an extension of the above example (on how to gut and clean trout). The only step you need to skip during the butterfly method is the removal of the blood line along the spine.

Make sure you use a knife that is relative to the size of the fish. It will make your job a lot easier.

Place the gutted trout on its back. Take your knife and insert it behind the ribs along the base of the backbone.

Gently work the knife toward the other end of the ribs (toward the outside). Make sure you cut as close to the ribs as possible so you salvage as much meat as you can. You should be able to see the blade of your knife at all times as you go through this process. Work your way all the way down as far as the ribs go.

Upon reaching the anal fin, make sure you keep your knife as close to it as possible. Continue this careful nature as you cut all the way back to the tail.

Repeat the removal of the ribs on the other side of the trout. Again, when you get to the tail at the bottom, keep your knife as tight to it as you can.

Take your knife and cut down and in toward the backbone. You need to do this the entire length of both sides of the fish. You will know you are doing it right if you the sound of the small pin bones being cut can be heard. If you hear this, you are on the right track!

Next, you must remove that “whole centre piece” or the frame of the trout. Right now you should have 2 fillets lying on the table on either side of the middle column. If you have cutters available to remove the centre from the rest of the fish, that works great. Often you can break the centre piece off with your hands.

You will notice there are still some small pin bones which connected the muscle to the frame of the fish. Gently run the tip of your knife along the fillet to locate them. You can get rid of these bones by cutting out the part of the fillet where they are present. Another trick is to use some pliers to grab and pull them out.

Cleaning a Fish Washing & Scaling Wash the outside of the trout in running water to remove the slime and at the same time remove the scales from the fish, with a blunt knife edge or using a fish scaler.

Cleaning the Inside At this stage you can remove the head, if you wish, by slicing down behind the gills. Insert the knife into the trout’s vent and work the knife towards its head.The innards, throat and gills should now pull away easily. Remove the kidney line that runs along the spine by scraping it with the nail of your thumb of with the rounded edge of a spoon.

Finally, wash the fish in running water and you have a classically cleaned fish ready for cooking using your favourite recipe.

Tools for Cleaning a Fish The only essential tool that you require is a sharp filleting knife.

A spoon to clean away the kidney line is very useful but you can just as easily use your thumb.

A fish de-scaler is another handy tool to have but is not essential and I simply use the blunt edge of a knife.

The more cautious among you may wish to purchase a filleting glove as it not only protects the hand but also makes the fish easier to grip.

When cleaned, I simply wrap each trout in a Freezer Bag if they are to be stored in the deep freeze.

Cooking Methods for Trout and Salmon Baked Trout With the modern-day emphasis on healthy eating, baked trout is arguably the best option and is by far the easiest method of cooking your catch. Not only does baking in foil keep the fish nice and moist but all sorts of ingredients can be added to add subtle alternative flavours.

Apart from the trout, all you need is some butter, some lemon, fresh herbs (such as parsley, thyme chives, dill etc).

I like to add some white wine and other recipes recommend cider or even fruit juice but no additional liquid is really necessary as the butter/oil provides sufficient moisture.

Make a few diagonal cuts in the trout skin to help the flavours penetrate and then season inside and out with all the other ingredients.

Wrap the foil loosely around each fish to make a foil parcel, folding the edges over to seal in the juices.

Bake in a preheated oven at 180° C for 15-20 minutes per lb (35-45 minutes per Kg). Fillets, being thinner, only need about the half the regular cooking time. Do not overcook the fish.

Fried Trout Use whole or boned fish, steaks or fillets. Dust with seasoned flour and fry in a little oil or butter for 5 minutes each side. Serve simply with a squeeze of lemon, herb butter or mayonnaise.

Grilled Trout When cooking whole trout, slash thickest part 3 times on each side and brush lightly with oil.

Alternatively, brush steaks with oil on both sides. Lay in pan and grill 5/8 minutes each side depending on thickness. Serve with a squeeze of lemon.

Microwaved Trout Trout cooks perfectly in a microwave oven, either fresh or frozen. As cooking times vary for each make of microwave, refer to the instruction manual for cooking fish. As a general rule, trout take from 4/6 minutes cooking time when simply prepared, stuffed trout take a little longer. Slash thickest part several times on each side of whole fish for even cooking.

Poached/Steamed Trout Use whole fish or steaks and enough boiling, lighted salted water to cover. Poach gently for 10/12 minutes and drain. Serve hot and cold with butter sauce or mayonnaise. Steam steaks or fillets after seasoning lightly, using a steamer or by placing between two plates over boiling water.

The above methods can also be used for cooking salmon.

Smoking Fish Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky, Rauchbier and lapsang souchong tea are also smoked.

In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit-tree woods, such as apple, cherry and plum, are commonly used for smoking.

Historically, farms in the western world included a small building termed the smokehouse, where meats could be smoked and stored. This was generally well- separated from other buildings both because of the fire danger and because of the smoke emanations.

Cold smoking can be used as a flavor enhancer for items such as chicken breasts, beef, pork chops, salmon, scallops, and steak. The item can be cold smoked for just long enough to give some flavor. Some cold smoked foods are baked, grilled, roasted, or sautéed before eating.

Smokehouse temperatures for cold smoking are below 100 °F (38 °C). In this temperature range, foods take on a smoked flavor, but remain relatively moist. Cold smoking does not cook foods.

Hot smoking exposes the foods to smoke and heat in a controlled environment. Although foods that have been hot smoked are often reheated or cooked, they are typically safe to eat without further cooking. Hams and ham hocks are fully cooked once they are properly smoked. Hot smoking occurs within the range of 165 °F (74 °C) to 185°F (85 °C). Within this temperature range, foods are fully cooked, moist, and flavorful. If the smoker is allowed to get hotter than 185 °F (85 °C), the foods will shrink excessively, buckle, or even split. Smoking at high temperatures also reduces yield, as both moisture and fat are "cooked" away. Smoke roasting or smoke baking refers to any process that has the attributes of smoking combined with either roasting or baking.

This smoking method is sometimes referred to as "barbecuing", "pit baking", or "pit roasting". It may be done in a smoke roaster, closed wood-fired masonry oven or barbecue pit, any smoker that can reach above 250 °F (121 °C), or in a conventional oven by placing a pan filled with hardwood chips on the floor of the oven so the chips smolder and produce a smokebath. However, this should only be done in a well-ventilated area to prevent carbon monoxide poisoning.

Hardwoods are made up mostly of three materials: cellulose, hemicellulose, and lignin. Cellulose and hemicellulose are the basic structural material of the wood cells; lignin acts as a kind of cellbonding glue. Some softwoods, especially pines and firs, hold significant quantities of resin, which produces a harsh-tasting soot when burned; these woods are not often used for smoking.

Cellulose and hemicellulose are aggregate sugar molecules; when burnt, they effectively caramelize, producing carbonyls, which provide most of the color components and sweet, flowery, and fruity aromas. Lignin, a highly complex arrangement of interlocked phenolic molecules, also produces a number of distinctive aromatic elements when burnt, including smoky, spicy, and pungent compounds such as guaiacol, phenol, and syringol, and sweeter scents such as the vanilla-scented vanillin and clove-like isoeugenol.

Guaiacol is the phenolic compound most responsible for the "smokey" taste, while syringol is the primary contributor to smokey aroma. Wood also contains small quantities of proteins, which contribute roasted flavors. Many of the odor compounds in wood smoke, especially the phenolic compounds, are unstable, dissipating after a few weeks or months.

A number of wood smoke compounds act as preservatives. Phenol and other phenolic compounds in wood smoke are both antioxidants, which slow rancidification of animal fats, and antimicrobials, which slow bacterial growth. Other antimicrobials in wood smoke include formaldehyde, acetic acid, and other organic acids, which give wood smoke a low pH—about 2.5. Some of these compounds are toxic to people as well, and may have health effects in the quantities found in cooking applications.

Since different species of trees have different ratios of components, various types of wood do impart a different flavor to food. Another important factor is the temperature at which the wood burns. High-temperature fires see the flavor molecules broken down further into unpleasant or flavorless compounds. The optimal conditions for smoke flavor are low, smoldering temperatures between 570 and 750 °F (299 and 399 °C).

This is the temperature of the burning wood itself, not of the smoking environment, which uses much lower temperatures. Woods that are high in lignin content tend to burn hot; to keep them smoldering requires restricted oxygen supplies or a high moisture content. When smoking using wood chips or chunks, the combustion temperature is often raised by soaking the pieces in water before placing them on a fire.

Trout Recipes TROUT SALTIMBOCCA Serves 4 Ingredients: Saltimbocca is a title the Italians give to a veal dish topped with sage and Parma ham. Trout takes to this method of cooking exceptionally well and the addition of the ham and sage give it zap...Serve with buttered spinach and new potatoes.

Prep time and cooking 30 mins 8 large slices of Parma ham 150g (51/2 oz) cold butter, cut in thin slices 4 large trout, skinned and filleted 10 sage leaves, 2 shredded salt and ground black pepper 2 tablespoons olive oil juice of 1 lemon Method: Preheat oven to 190 c/375f/Gas 5 Lay slices of Parma ham lengthways on a flat surface. Place a thin slice of butter on top of each slice (this should leave you with about 55g/2 oz butter) Top the butter and ham with the trout fillets. Place a sage leaf in the middle of each trout fillet.

Season the fish with salt and ground black pepper.

Roll up each fish fillet in the ham, creating a fish roll, and secure with a wooden cocktail stick.

Oil a baking dish and place the 8 fish rolls in the bottom. Ensure they are not touching. Place in the oven and bake for 15 minutes.

Heat a frying pan. Tip the juices from the roasting dish into the frying pan. Add the remaining butter and the 2 shredded remaining sage leaves.

Cook over a high heat until the butter starts to froth and go a nutty brown.

Add the lemon juice and some salt and pepper and pour over the trout. Serve immediately. ....... and enjoy

GOURMENT RAINBOW TROUT Serves 4 Ingredients: 4 large rainbow trout fillets 1 tbsp ground coriander 1 garlic clove, crushed 2 tbsp finely chopped fresh mint 1 tsp paprika 3/4 cup natural yogurt To serve with salad and pitta bread.

Method: With a sharp knife, slash the flesh of the fish fillets through the skin fairly deeply at intervals.

Mix together the coriander, garlic, mint, paprika and yogurt. Spread this mixture evenly over the fish and leave to marinade for about an hour.

Cook the fish under a moderately hot grill or on a barbecue, turning occasionally, until crisp and golden.

Serve hot with a crisp salad and some warmed pitta bread.

PECAN TROUT Serves 2 Ingredients: Preparation - 15 minutes 1 trout fillet (7 ounces) 1 tbsp whole wheat or all-purpose flour 1 tsp each vegetable oil and margarine 1/2 ounce chopped pecans 1/4 cup dry white table wine 1 tbsp lemon juice 1 tsp chopped fresh parsley 1/2 tsp Worcestershire sauce Method: On sheet of wax paper dredge trout in flour, coating both sides.

In nonstick frying pan heat oil and margarine until margarine is melted; add trout and cook over medium heat until trout flakes easily when tested with a fork, 2-3 minutes on each side.

Using a spatula, transfer trout to serving platter; keep warm.

To same frying pan add pecans and cook over low heat, stirring, until toasted, 1-2 minutes.

Stir in remaining ingredients and cook until thoroughly heated, 1-2 minutes. Pour over trout. Enjoy!

HERB BAKED TROUT Serves 4 – 6 Ingredients: 1 Trout 25 g butter or margarine 1 tbsp spring onion or shallot 1 tbsp each fresh parsley, juice of 1 lemon tarragon, sorrel, mint, basil and salt and pepper to taste coriander Combine the chopped herbs with the melted butter or margarine, chopped onion or shallot, lemon juice and seasoning.

Clean and bone the trout. Stuff each fish with some of the herb mixture. Place in an oiled baking dish, cover and bake for 12 -15 minutes at 200 C. Serve with the fish juices and boiled rice.

Note: Substitute extra parsley for any herbs that are not available. For a richer dish, add 5 oz (150 ml) cream or cream combined with yoghurt to the pan juices and heat through.

SMOKED FISH SALAD Serves 2 Ingredients: 8 oz (250 g) fillet of smoked trout 8 oz (250 g) smoked salmon 1/2 gala melon 1/2 bunch dill 4 fl oz (125 ml) mayonnaise of the best quality 1 tbsp sherry 1 lime Method: Cut the fish into bite sized pieces. Halve the gala melon and deseed. Using a scoop, scoop out small balls.

Wash and dry the dill and chop finely.

Mix together the mayonnaise, sherry and dill. Arrange the fish on side plates and add the gala melon balls. Finally, pour over the sauce.

Thinly slice the lime. Garnish the salad with a little dill and lime slices.

Toast or French stick make an ideal accompaniment

POACHED RAINBOW TROUT & CITRUS FRUITS Serves 4 Ingredients: 4x Rainbow Trout Fillets ½ onion sliced 2 bay leaves 1 tablespoon Black Peppers Parsley Stalks Salt and Pepper ¼ pt wine vinegar Place Ingredients in a deep-dish cover with water and bring to the boil. Simmer for 10 min For the Sauce 1-pint Double cream Half onion finely chopped 1 tablespoon chopped parsley ½ ounce butter ¼ pint white wine 1 orange segmented 1 grapefruit segmented Salt and pepper A little cornflower to thicken Method: Melt butter in pan and cook onion soft Add wine and reduce by 2/3 Add cream and lemon juice. Bring to the boil and thicken slightly with cornflower and season. Add chopped parsley Lift Trout fillets out of cooking liquid and dry gently Place fruit segments on top and pour sauce over

TROUT HOLLANDAISE Serves 6 Ingredients: 5 trout, cleaned, heads left on 4 cups (1 litre) 1 3/4-pint Court Bouillon chopped parsley to garnish 1 cup (8 fl oz) 250 ml Hollandaise Sauce to serve Method: Put the trout in a saucepan large enough to hold them in a single layer. Add the court bouillon, bring to simmering point and poach the fish gently for 15 minutes.

Carefully remove the fish from the stock and arrange on a heated serving dish. Garnish with parsley and serve at once, with the sauce.

TROUT IN TOMATO SAUCE WITH NOODLES Serves 4 – 6 Ingredients: 350g (12oz) Flat Noodles. 3 tbsp Olive Oil. 50g (2oz) Polyunsaturated Margarine. 1 Large Onion, finely chopped.

1 large clove of Garlic, finally chopped. 225g (8oz) Mushrooms, sliced.

4 Trout fillets, skinned and roughly diced. 1 tbsp Tomato Puree.

275ml (1/2 pint) low fat Creme Fraiche. Salt Freshly ground Black Pepper. 2 tbsp chopped fresh Basil.

Method: Bring some water to the boil in a large saucepan. Add the noodles and boil for 11- 12 minutes. When just soft - drain, mix in 1 tbsp of the olive oil and place on a warmed serving dish.

In a large deep-frying pan, melt the margarine with the remaining olive oil. Add the onion and garlic and fry until the onion is just tender. Add the mushrooms and cook until soft.

Stir into the trout, tomato puree and creme fraiche. Stir and simmer for about 5 minutes. Season with salt and pepper and stir in the basil.

Pour the sauce over the noodles.

Serve with some crusty bread and a side salad.

Preparation - 20 minutes Cooking Time - 20 minutes STIR-FRY TROUT WITH GINGER AND SPRING ONION Serves 4 – 6 Ingredients: 2 Trout (or 4 fillets) 2 tsp vegetable oil 4 tsp soy sauce 100 g spring onions 4 tsp dry sherry 100 g bean shoots 2 tsp fresh ginger, grated 100 g rice, cooked 2 cloves garlic, optional Method: Clean and fillet the trout. Cut each fillet diagonally into strips and then into bite-sized pieces.

Combine the soy sauce, sherry, ginger and chopped garlic if you are using it. Toss the strips in the soy mixture until they are well coated and leave to marinate for 1 -2 hours.

Heat the oil in a wok or heavy frying pan and stir fry the chopped spring onions for 1 minute. Add the trout and its marinade. Stir fry for 2 minutes. Add the bean shoots and stir fry for 2 -3 minutes longer Serve with hot rice.

CRISPY FRIED RAINBOW TROUT Serves 6 Ingredients: 6 pan dressed rainbow trout or other sm. fish, fresh or frozen 1/4 c. evaporated milk 1 1/2 tsp. salt Dash pepper 1/2 c. flour 1/4 c. yellow cornmeal 1 tsp. paprika 12 slices bacon Method: Thaw frozen fish. Clean, wash and dry fish.

Combine milk, salt and pepper.

Combine flour, cornmeal and paprika.

Dip fish in milk mixture and roll in flour mixture.

Fry bacon until crisp; remove, reserving fat for frying.

Fry fish in hot fat for 4 minutes.

Turn carefully and fry for 4 to 6 minutes longer or until fish is brown and flakes easily when tested with a fork.

Drain on absorbent paper. Serve with bacon.

MAUNA LOA TROUT Serves 2 – 4 Ingredients: 2 (8 oz.) rainbow trout 2 oz. King crab meat 2 oz. raw scallops 4 lg. bok choy leaves 2 egg yolks 1 orange 2 oz. butter, melted Salt to taste Pepper to taste Method: Filet the two trout and skin. Puree the scallops and crab for the stuffing. Place an ounce of stuffing on each of 4 fillets and then roll up the filet and place in a bok choy leaf. Roll and tuck. Place in a steamer and cook for 10 minutes.

For Orange Hollandaise Sauce: Strain the juice from 1 orange into a small bowl add the yolks and whip over low heat until thick. Remove from heat and whip in the butter a little at a time. Add white pepper and salt to taste. Nap the dinner plate with the sauce and place two pieces of trout on the plate. Garnish with strips of orange rind from the left-over orange.

TROUT DRAMBUIE Serves 4 Ingredients: 4 rainbow trout, cleaned but with heads left on 2 oz soft butter (1/4 cup) 1 level teaspoon dried oregano 1/4-pint natural yogurt (2/3 cup) 1/4-pint double cream (2/3 cup) 1 tablespoon Drambuie salt and pepper lemon twists for garnish Method: Wash and thoroughly dry the fish. Spread an ovenproof dish with half the butter.

Put the fish in the dish and spread them with the rest of the butter.

Sprinkle with the oregano.

Mix the yogurt, cream and Drambuie together then season the mixture before pouring it over the trout.

Bake the fish, uncovered, at Gas 4/350 F/180 C for 20 minutes. Garnish with lemon twists before serving.

CRABMEAT & PRAWN STUFFED TROUT Serves 4 Ingredients: 4 whole trout 1/2 lb. small shelled prawns 1/2 lb. white crabmeat 4 fresh rosemary sprigs 2 tomatoes, skinned, seeded & diced 1 onion, finely chopped 2 cloves garlic, minced 1/4 cup fine bread crumbs salt and pepper Method: Clean the trout under cold running water and set aside.

Dice the onion, cube the tomato, mince the garlic and mix with the crabmeat and prawns. Set aside.

Sprinkle, the salt and pepper to taste, onto the inside of each fish.

Place a sprig of rosemary inside each fish.

Spoon the crabmeat, prawn, tomato, onion and garlic evenly inside each of the fish. fish may be sewn shut, using a high-quality thread to hold together if required. sprinkle breadcrumbs evenly over each fish.

Place uncovered under the grill for 10 minutes each side, or until done.

You may wish to bake uncovered in a preheated oven 200 C (400F, gas mark6) for approximately 20 / 25 minutes.

This dish is nice served with fresh boiled baby potatoes and green vegetables like broccoli, brussels sprouts or peas. Alternatively, you may wish to serve with a nice fresh green salad and cold potato salad and lemon wedges. The choice is yours.

TROUT AND MUSHROOM TERRINE Serves 4 – 6 Ingredients: 2 Trout (or 4 fillets) 25 g breadcrumbs 25 g butter salt and pepper 25 g flour 2 egg whites 150 ml fish stock 350 g large spinach leaves 1 tbsp lemon juice 100 g button or cap mushrooms Method: Clean, fillet and skin the trout. Mince or process the flesh until smooth.

Melt the butter and stir in the flour. Cook for 1 minute then slowly add the fish stock, made by boiling up the head, skin and bones of the trout.

Bring the sauce to the boil, stirring constantly.

Remove from the heat, stir in the fish, lemon juice, breadcrumbs and seasoning. Add the egg whites and mix well.

Wash the spinach and blanch in boiling salted water for 1 minute. Drain well and dry carefully on a piece of kitchen towel. Cut out the coarse stalks and use three- quarters of the spinach to line the base and sides of a lightly oiled 1lb (675 g) loaf tin.

Thinly slice the mushrooms and season lightly with salt and freshly milled black pepper.

Spread half of the trout mixture over the base of the lined tin.

Cover with mushrooms. Spread the remaining trout on top.

Cover with foil and bake for 1? hours a t 160 C. Remove from the oven, cool and chill. Turn out and slice

RAINBOW TROUT DIJON Serves 6

Ingredients: 6 rainbow trout fillets, skinless Salt & pepper 1/4 c. butter, melted 1 c. sliced almonds Sauce: 1/2 c. sliced green onions plus 3 tbsp. for garnish 2 tbsp. butter 1/4 c. dry white wine 3 tbsp. Dijon mustard 1 c. sour cream Method: Season the trout with salt and pepper. Dip each in melted butter, place on a buttered baking pan.

Crush sliced almonds to make small flakes. Sprinkle over trout fillets and press in. Bake at 325 degrees until the trout flakes with a fork (about 10 to 15 minutes).

While the trout bakes, make the sauce. Saute the green onions in butter in a small saucepan until they are translucent. Add wine and Dijon mustard and cook, stirring for 3 minutes. Stir in sour cream and heat through but do not boil. Pour sauce over fillets. Garnish with sliced green onions and serve.

TROUT IN CREAM Serves 4 Ingredients: 4 trout juice of 1 lemon 1 tbsp (15 ml) chopped fresh chives 1 tbsp (15 ml) chopped fresh parsley 2/3 cup (150 ml) 1/4 pt fresh single cream 30 ml (2 level tbsp) fresh breadcrumbs a little butter, melted Method: Clean the fish, leaving the heads on if wished. Wash and wipe the fish, lay them in a buttered shallow flameproof dish.

Sprinkle over the lemon juice, herbs and about 15 ml (1 tbsp) water. Cover with foil Cook in the oven at 180°C (350°F) mark 4 for 10 - 15 minutes, until tender.

Heat the fresh cream gently and pour over the fish. Sprinkle with breadcrumbs and melted butter and brown under a hot grill. Serve immediately.

TROUT AND BACON Serves 4 Ingredients: 4 x (225 g/8 oz) prepared trout juice of 1 lemon salt 1 clove garlic 4 teaspoons chopped dill 4 teaspoons chopped parsley 65 g (2 1/2 oz) cream cheese 2 tablespoons milk 100 g (4 oz) thin rashers streaky bacon 2 shallots 25 g (1 oz) butter 150 ml (1/4 pint) chicken stock 3 rosemary needles, chopped Garnish: Wedges of lemon rosemary sprigs Method: Wash the trout under cold running water. Season the lemon juice with salt and rub into both sides of the fish.

Cover the fish and leave it to stand in the refrigerator.

Chop the garlic very finely. Stir together the garlic, dill, parsley, cream cheese and milk and spoon the mixture into the stomach cavities of the fish. Wrap each trout in 3 rashers of bacon.

Arrange the fish side by side in a large oven-proof dish and bake on the middle shelf of a hot oven (220 c, 425 F, gas 7) for about 30 minutes, until cooked.

Peel and finely chop the shallots and fry them in the butter until transparent. Add the chicken stock and chopped rosemary.

Simmer gently for 5 minutes. Ten minutes before the end of the cooking time pour the stock over the fish.

Garnish with wedges of lemon and sprigs of rosemary.

TROUT PARCELS with CUCUMBER and LEMON Serves 4 Ingredients: Preparation time: 20 minutes, Cooking time: 15 minutes, Oven: Preheat to 180°C (350°F, gas mark 4), Calories per serving: 310 4 small gutted fresh trout 1 lemon 4 sprigs parsley For the sauce: 1/2 medium cucumber 2 spring onions Rind and juice of 1 lemon 1 oz (25 g) unsalted butter 1 tablespoon plain flour 4 tablespoons half cream 1 tablespoon fresh chopped parsley Salt and freshly ground black pepper Method: Wash the trout thoroughly and remove any black skin inside the fish by rubbing it with a little salt.

Dry the fish with kitchen paper.

Cut the lemon into slices and place a few slices and a parsley sprig in each belly cavity. Wrap the fish, individually, in a double thickness of newspaper or greaseproof paper. Wet the parcels under cold running water and place on a baking tray. Bake for 15 minutes.

Meanwhile, peel and dice the cucumber. Trim the spring onions and slice the bulb and bottom 3in (80mm) of the green stalk. Juice the lemon and finely grate the rind. Melt the butter in a saucepan and saute the cucumber for 1-2 minutes until just tender. Remove with a slotted spoon and put aside.

Gradually stir the flour into the saucepan, mixing well, then add the cream a little at a time, stirring continuously. Return the cucumber to the pan, along with the spring onion, lemon juice and rind, and chopped parsley.

Add a little water if necessary, to maintain a creamy consistency, and season to taste with salt and freshly ground black pepper. Continue stirring and cooking for 3 minutes, until thickened, then pour the sauce into a jug or sauceboat.

Unwrap the trout and arrange on a serving plate. Serve the sauce separately.

TROUT with WATERCRESS SAUCE (Microwave) Serves 2 Ingredients: 1 small bunch watercress, washed and trimmed 1 teaspoon lemon juice 2 X 90 g (3 1/2 oz) fillets rainbow trout 50 ml (2 fl oz) dry white wine 1/2 teaspoon made mustard 150 ml (5 fl oz) soured cream Method: Reserve a few sprigs of watercress for decoration. Place remainder in a bowl with the lemon juice and 1 tablespoon of water. Cover and cook on HIGH for 1 1/2 minutes.

Place the fish in a dish in a single layer, pour over the wine. Cover and cook on HIGH for 2 1/2 minutes. Leave to stand while making the sauce.

Puree the watercress together with the mustard and cream. Add the cooking liquid from the fish, pour into a jug and cook on HIGH for 1 minute. Serve with trout, new potatoes and broccoli.

Garnish with reserved watercress.

Timings are for a 600-watt microwave oven.

TROUT CAKES Makes 12 fish cakes Ingredients: 4 to 5 med. size fresh trout 1/4 c. diced onion 1/2 cup. salad dressing 2 eggs 1 tbsp. parsley flakes 1 tbsp. lemon juice 1 tbsp. Seafood seasoning 1 tbsp. Worcestershire sauce 2 tsp. Season salt 1 cup. bread crumbs 2 cups. Italian bread crumbs Method: Pan fry trout for 6 minutes each side or until flakes easily with a fork. Remove from heat, cool.

Remove skin and de-bone. Add remaining ingredients except Italian bread crumbs. Mix well.

Shape into 3-inch round patties. Roll in Italian bread crumbs.

Fish cakes can be baked in 350-degree oven for 25 minutes or pan fried until golden brown. Fish cakes can be frozen (unbaked or fried) for 6 months.

CELERY STUFFED TROUT Ingredients: 25 (1 oz) margarine or butter 1 tablespoon vegetable oil 1 small onion, finely chopped 2 large celery stalks, finely chopped 75 g (3 oz) fresh wholemeal breadcrumbs finely grated zest of 1 orange finely grated zest of 1/2 lemon 1 teaspoon dried basil 1 teaspoon mustard powder 1 egg, beaten 2 - 3 tablespoons fresh orange juice salt and freshly ground black pepper Method: Heat the oven to 190°C (375°F) Gas 5. Cut out and grease 4 foil squares each large enough to contain a whole rainbow trout.

Make celery stuffing: heat the margarine and oil in a saucepan, add the onion and fry gently for 5 minutes until soft and lightly coloured. Add celery and cook for a further 2 - 3 minutes, stirring the mixture once or twice.

Remove from the heat and stir in the breadcrumbs, orange and lemon zests, the basil and mustard. Stir in the egg and enough orange juice just to bind. Season to taste with salt and pepper.

Spoon the stuffing into the trout cavities, dividing it equally between them. Place each trout on a piece of greased foil and seal tightly to make neat parcels.

Place the parcels on a baking tray and cook in the oven for 25-30 minutes until the fish is cooked through and the flesh flakes very easily when pierced with a sharp knife.

Open up the foil parcels and carefully transfer the trout to a warmed serving plate. Garnish with celery leaves and serve at once.

BRAISED TROUT IN CHILLI AND GARLIC SAUCE Serves 4 – 6 Ingredients: 1 bream or trout, 675 g (1 1/2 lb), gutted 15 ml (1 tbsp) light soy sauce 15 ml (1 tbsp) Chinese rice wine vegetable oil, for deepfrying For the sauce: 2 garlic cloves, finely chopped 2 - 3 spring onions, finely chopped 5 ml (1 tsp) chopped fresh root ginger 30 ml (2 tbsp) chilli bean sauce 15 ml (1 tbsp) tomato puree 10 ml (2 tsp) light brown sugar 15 ml (1 tbsp) rice Vinegar about 120 ml (4 fl oz) 1/2 cup fish stock 15 ml (1 tbsp) cornflour paste few drops sesame oil Method: Rinse and dry the fish well. Using a sharp knife, score both sides of the fish as far down as the bone with diagonal cuts about 2.5 cm (1 in) apart. Rub the whole fish with soy sauce and wine on both sides, then leave to marinate for 10 - 15 minutes.

In a wok, deep-fry the fish in hot oil for about 3 - 4 minutes on both sides until golden brown.

Pour off the excess oil, leaving a thin layer in the wok. Push the fish to one side of the wok and add the garlic, the white part of the spring onions, fresh ginger, chilli bean sauce, tomato puree, brown sugar, rice vinegar and stock. Bring to the boil and braise the fish in the sauce for about 4 5 minutes, turning it over once.

Add the green part of the chopped spring onions. Thicken the sauce with the cornflour paste, sprinkle with the sesame oil and place on a dish to serve immediately.

TROUT a la MEUNIERE Serves 4 Ingredients: 4 trout, cleaned salt pepper flour for coating 1/3 cup 65 g (2 1/2 oz) butter 1 teaspoon oil For the beurre noisette: 3/4 stick (6 Tbsp) 75 g butter Method: Rub the trout with salt and pepper, then coat lightly with flour.

Melt 65 g (2 1/2 oz) of butter with the oil in a frying pan.

Slip in the trout and cook gently until brown on both sides and cooked through.

To make the beurre noisette, melt the butter and heat until light brown.

Pour over the trout and serve hot.

TROUT SOUFFLE PANCAKES Serves 4 Ingredients: 1 lb (450 g) fresh trout, gutted 350 ml (12 fl oz) fresh milk 2 tbsp (25 g) 1 oz butter and extra for frying 3 1/2 cup (75 g) plain wholemeal flour 1 teaspoon creamed horseradish freshly ground pepper 1 bunch Watercress (salad cress), trimmed and chopped 3 eggs, separated Method: Poach the trout in 200 ml (7 fl oz) milk for 5 minutes, cool, reserve liquid. Skin and flake fish.

Melt butter, stir in 25 g (1 oz) flour, cook for a minute, gradually add the cooking liquid from the fish.

Cook, stirring until the sauce thickens, boils and is smooth.

Stir in the horseradish and pepper.

Blanch the watercress in boiling water. Drain. Add to the sauce with the trout.

Stir in 2 egg yolks, leave to cool and fold in 2 stiffly beaten egg whites.

To make the pancakes sift remaining flour into a bowl, add the remaining egg, gradually add the remaining milk.

Heat a little butter in a frying pan and when hot pour in 3 tablespoons of batter, tilt the pan quickly so mixture covers base.

Cook until pancake moves freely. Turn and cook until golden. Make 6 pancakes.

Spread each pancake with a thick layer of sauce, fold in half.

Place on a buttered baking tray. Bake at 200°C (400°F) Mark 6 for 20 minutes.

Serve immediately.

BLUE TROUT Serves 4 Ingredients: 4 (225 g (8 oz) trout 1 onion 1 leek' 1 stick celery 2 sprigs dill and parsley 150 ml (1/4 pint) dry white wine 4 tablespoons wine vinegar 100 g (4 oz) butter Garnish: 1 lime 1/2 bunch parsley Method: Wash the trout inside and out with cold water, taking care not to damage the outermost layer, as it is this that gives the fish its blue colour.

Cut the onion into rings. Cut the green leaves off the leek, then wash, trim and slice the white part.

Trim and slice the celery. Wash the herbs in cold water and simmer them for 10 minutes in salted water with the vegetables. Add the white wine and vinegar.

Place the trout in the boiling stock and reduce the heat immediately. Cook for 12 minutes.

Melt the butter and brown slightly, then keep it warm in a sauce boat to serve with the trout. Wash the lime in warm water, wipe dry and slice. Wash the parsley, pat dry and separate it into sprigs.

Drain the trout, arrange on a warm plate and garnish them with the lime slices and parsley.

BAKED TROUT WITH CUCUMBER SAUCE Serves 4 Ingredients: 4 trout, each weighing about 275 g (10 oz), cleaned salt and pepper 300 ml (1/2 pint) fish or vegetable stock 1/2 small cucumber 300 ml (10 fl oz) fresh soured cream 5 ml (1 tsp) tarragon vinegar 5 ml (1 tsp) chopped fresh tarragon fresh tarragon, to garnish Method: Arrange the trout in a single layer in a shallow dish. Season to taste. Pour over the stock.

Cover and bake at 180°C (350°F) mark 4 for about 25 minutes, until the trout are tender.

Remove the fish from the cooking liquor and carefully peel off the skin, leaving the head and tail intact leave to cool Just before serving, make the sauce. Coarsely grate the cucumber, then add the cream, vinegar and tarragon. Season to taste.

Coat the trout in some of the sauce, leaving the head and tail exposed. Garnish with tarragon.

Serve the remaining sauce separately in a bowl. Accompany with potatoes and a green vegetable.

TROUT WITH HERBS Serves 4 Ingredients: 4 even-sized trout, cleaned and trimmed Flour Salt and pepper 120 g (4 oz) butter Juice of 1 lemon 30 ml (2 tbsps) chopped fresh herbs such as parsley, chervil, tarragon, thyme or marjoram Lemon wedges to garnish Method: Trim the trout tails to make them more pointed. Rinse the trout well.

Dredge the trout with flour and shake off the excess. Season with salt and pepper. Heat half the butter in a very large saute pan and, when foaming, place in the trout. It may be necessary to cook the trout in two batches to avoid overcrowding the pan.

Cook over fairly high heat on both sides to brown evenly. Depending on size, the trout should take 5-8 minutes per side to cook. The dorsal fin will pull out easily when the trout are cooked. Remove the trout to a serving dish and keep them warm.

Wipe out the pan and add the remaining butter. Cook over moderate heat until beginning to brown, then add the lemon juice and herbs. When the lemon juice is added, the butter will bubble up and sizzle. Pour immediately over the fish and serve with lemon wedges.

TROUT CHOWDER Ingredients: 1/2 cup chopped onion 1 tablespoon butter 2 cups milk 1 cup ranch salad dressing 1 pound boneless trout or salmon fillets, skin removed 1 1/2 cups frozen broccoli, thawed 1 cup shredded Cheddar cheese 1 cup shredded Monterey Jack cheese 1/2 teaspoon garlic powder paprika, optional Method: In a large skillet, saute onion in butter until onion is tender. Transfer to slow cooker; add milk, salad dressing, fish, broccoli, cheeses and garlic powder. Cover and cook on high for 1 1/2 hours to 2 hours, or until soup is bubbly and fish flakes easily with a fork. Sprinkle with paprika if desired.

STEAMED TROUT WITH MUSHROOMS Serves 4 Ingredients: 4 trout 1/4 tsp salt freshly ground black pepper 4 tbsp lemon juice fresh dill sprigs 2/3 - 1 cup (50 - 75 g) mushrooms, sliced Method: Thoroughly clean the fish and arrange them on a large piece of foil. Sprinkle with salt, pepper, lemon juice and dill.

Fold over the foil securely so that the juice does not run out.

Place between two large plates then place the plates over a saucepan of boiling water.

Steam for 10-15 minutes until cooked and transfer to a hot serving dish.

Pour the cooking juice from the foil into a small saucepan and bring to the boil.

Add the mushrooms and simmer gently for 4-5 minutes.

Pour the mushrooms and juice over the trout and serve at once.

STUFFED BAKED TROUT Serves 4 Ingredients: 4 whole trout, about 225 g (8 oz) each 120 g (4 oz) butter or margarine 1 onion, finely chopped 2 sticks celery, finely chopped 1 small red pepper, seeded and finely chopped 4 spring onions, finely chopped 1 clove garlic, crushed 10 ml (2 tsps) chopped parsley 5 ml (1 tsp) chopped fresh dill 1.25 ml (1/4 tsp) white pepper 1.25 ml (1/4 tsp) cayenne pepper 1.25 ml (1/4 tsp) black pepper Pinch salt 120 g (4 oz) dry breadcrumbs 2 small eggs, lightly beaten Method: Wash the trout well inside and pat dry.

Melt half the butter or margarine in a medium saucepan. Add onions, celery, red pepper, spring onions and garlic. Cook over a moderate heat for about 3 minutes to soften the vegetables. Stir in the white pepper, cayenne pepper and black pepper, dill and parsley.

Remove from the heat, add the breadcrumbs and gradually beat in the egg, adding just enough to hold the stuffing ingredients together. Season with salt.

Stuff the cavity of each trout with an equal amount of the stuffing and place the trout in a baking dish.

Spoon over the remaining butter and bake, uncovered, in a pre-heated 180°C (350°F) Gas Mark 4 oven for about 25 minutes.

Brown under a pre-heated grill before serving, if desired.

MEXICAN STYLE TROUT Serves 4 Ingredients 2 large 1 1/2 lb (700 g) or 4 small gutted trout 1 large onion 1 red pepper 2 tablespoons olive oil 1 dessertspoon sherry or white wine vinegar Juice of 2 limes 3 tablespoons fresh chopped parsley 2 dashes tabasco sauce Salt and freshly ground black pepper For the avocado dip 1 ripe avocado 1 tablespoon natural yoghurt Method: Peel and thinly slice the onion. Halve, de-seed and dice the pepper. Heat the oil in a frying pan, add the onion and vinegar and cook over a moderate heat for 5 minutes.

Add the pepper and cook for a further 2 minutes. Then add the juice of one of the limes, 2 tablespoons of the parsley, and the tabasco. Mix thoroughly and remove from the heat.

Brush an ovenproof dish with a little oil, place the trout in the dish and season lightly. Spoon over the onion and pepper mixture. Tightly cover the dish with foil and bake in the oven for about 30 minutes.

Meanwhile, halve the avocado and remove the stone, then peel away the skin. Blend the avocado, the juice of the second lime, and the yoghurt together in a liquidiser - or mash them together with a fork.

The dip can be gently heated before serving but should not be kept warm for too long.

Garnish the baked trout and the dip with the remaining parsley. Serve the dip with the fish or in a separate bowl.

DELICATELY SPICED TROUT Serves 4: Ingredients: 4 trout, each weighing 175 - 250 g (6 -9 oz), cleaned 3 tbsp oil 1 tsp fennel seeds 1 tsp onion seeds 1 garlic clove, crushed 150 ml (1/4 pint) 2/3 cup coconut milk or fish stock 3 tbsp tomato puree (paste) 60 g (2 oz) 1/3 cup sultanas (golden raisins) 1/2 tsp garam masala To garnish: 25 g (1 oz) 1/4 cup chopped cashew nuts lemon wedges sprigs of fresh coriander (cilantro) Marinade: 4 tbsp lemon juice 2 tbsp chopped fresh coriander (cilantro) 1 tsp ground cumin 1/2 tsp salt 1/2 tsp ground black pepper Method: Slash the trout skin in several places on both sides with a sharp knife.

To make the marinade, mix all the ingredients together in a bowl.

Put the trout in a shallow dish and pour over the marinade. Leave to marinate for 30-40 minutes; turn the fish over during the marinating time.

Heat the oil in a Balti pan or wok and fry the fennel seeds and onion seeds until they start popping.

Add the crushed garlic, coconut milk or fish stock, and tomato puree (paste) and bring the mixture in the wok to the boil.

Add the sultanas (golden raisins), garam masala and trout with the juices from the marinade.

Cover and simmer for 5 minutes. Turn the trout over and simmer for a further 10 minutes.

Serve garnished with the nuts, lemon and coriander (cilantro) sprigs

SPICED TROUT PILAFF Serves 4 Ingredients: 225 g (8 oz) generous 1 cup basmati rice 40 g (1 1/2 oz) 3 tbsp butter 2 onions, sliced into rings 1 garlic clove, crushed 2 bay leaves 2 whole cloves 2 green cardamom pods 2.5 cm (2 in) cinnamon sticks 5 ml (1 tsp) cumin seeds 4 hot-smoked trout fillets, skinned 50 g (2 oz) 1/2 cup slivered almonds, toasted 50 g (2 oz) scant 1/2 cup seedless raisins 30 ml (2 tbsp) chopped fresh parsley mango chutney and poppadum’s, to serve Method: Wash the rice thoroughly in several changes of water and drain well. Set aside. Melt the butter in a large frying pan and fry the onions until well browned, stirring frequently.

Add the garlic, bay leaves, cloves, cardamom pods, cinnamon and cumin seeds and stir-fry for 1 minute.

Stir in the rice, then add 600 ml (1 pint) 2 1/2 cups boiling water. Bring to the boil. Cover the pan tightly, reduce the heat and cook very gently for 20—25 minutes, until the water has been absorbed and the rice is tender.

Flake the smoked trout and add to the pan with the almonds and raisins. Fork through gently.

Cover the pan and allow the smoked trout to warm in the rice for a few minutes. Scatter over the parsley and serve with mango chutney and poppadum’s PAN FRIED TROUT Serves 4 Ingredients: 90 - 120 ml (3 - 4 fl oz) vegetable oil 60 g (4 tbsps) pine nuts 8 rashers streaky bacon, diced 140 g (4 oz) yellow cornmeal Pinch salt and white pepper 4 trout weighing about 225 g (8 oz) each, cleaned Juice of 1 lime Fresh sage or coriander Method: Heat 90 ml (6 tbsps) of the oil in a large frying pan. Add the pine nuts and cook over moderate heat, stirring constantly. When a pale golden brown, remove them with a draining spoon to paper towels.

Add the diced bacon to the oil and cook until crisp, stirring constantly. Drain with the pine nuts.

Mix the cornmeal, salt and pepper, and dredge the fish well, patting on the cornmeal. Shake off any excess.

If necessary, add more oil to the pan - it should come about halfway up the sides of the fish. Re-heat over moderately high heat.

When hot, add the fish two at a time and fry until golden brown, about 4 - 5 minutes. Turnover and reduce the heat slightly if necessary and cook a further 4-5 minutes. Drain and repeat with the remaining fish.

Drain almost all the oil from the pan and re-heat the bacon and the nuts very briefly. Add the lime juice and cook a few seconds. Spoon the bacon and pine nut mixture over the fish and garnish with coriander or sage.

TROUT IN ASPIC Serves 4 Ingredients: 1.5 litres (3 pints) water Pinch salt and 6 black peppercorns 2 bay leaves and 2 parsley stalks 1 small onion, diced 280 ml (1/2 pint) dry white wine 4 even-sized rainbow trout, gutted and well washed 2 egg whites 30 g (2 level tbsps) powdered gelatine Lemon slices, capers and sprigs of fresh dill for garnish Method: Combine the water, vinegar, salt, peppercorns, bay leaves, parsley stalks, sliced onion and wine in a large saucepan or fish kettle. Bring to the boil and allow to simmer for about 30 minutes.

Cool slightly and add the fish. Cover and bring back to the simmering point. Allow the fish to cook gently for 5 minutes. Cool in the liquid, uncovered, until lukewarm.

Carefully remove the fish, drain and peel the skin off both sides while the fish is still slightly warm.

Strain the liquid and reserve it.

Carefully lift the fillets from both sides of the trout, taking care not to break them up. Make sure they are completely free of skin and bones and place them on individual plates, or onto one large serving plate that has a slight well in the centre.

Pour the reserved fish cooking liquid into a large, deep saucepan and add the egg whites. Place the pan over the heat and whisk by hand using a wire balloon whisk. Allow the mixture to come to the boil, whisking constantly. Egg whites should form a thick frothy crust on top.

Stop whisking and allow the liquid and egg whites to boil up the side of the pan. Take off the heat and allow to subside. Repeat the process twice more and then leave to settle.

Line a colander with several thicknesses of paper towels or a clean tea towel. Place in a bowl and pour the fish cooking liquid and the egg white into the colander. Leave to drain slowly. Do not allow the egg white to fall into the clarified liquid.

When all the liquid has drained through, remove about 280 ml (1/2 pint) and dissolve the gelatine in it. Heat again very gently if necessary, to dissolve the gelatine thoroughly. Return the gelatine to the remaining stock, place the bowl in a bowl of ice water to help thicken the gelatine.

Decorate the trout and the base of the dish with lemon slices, capers and fresh dill. When the aspic has become syrupy and slightly thickened, spoon carefully over the decoration to set it. Place in the refrigerator until set.

The aspic may be reheated gently by placing the bowl in a pan of hot water. Do not stir the aspic too vigorously or bubbles will form. Chill again until almost set and cover the trout completely in a layer of aspic.

Place in the refrigerator until completely set and serve cold.

POACHED TROUT with PRAWN SAUCE Serves 4 Ingredients: 4 trout, cleaned, heads left on 125 ml (4 fl oz) red wine 1 clove 2 bay leaf salt and pepper 2 tbsp (1 oz) 25 g butter 2 tbsp (25 g) plain flour 125 ml (4 fl oz) milk 4 oz (100 g) peeled cooked prawns 2 tbsp (60 ml) double cream (heavy cream) for the garnish parsley sprigs lemon wedges Method: Set the oven at 160°c (325°f) gas 3.

Combine the red wine, clove and bay leaf in a shallow ovenproof dish large enough to hold all the trout in a single layer.

Add the fish, with salt and pepper to taste. Cover tightly with foil to keep in all the moisture and place in the oven for 15-20 minutes, or until cooked.

The fish will poach in the wine and moisture in the gentle oven heat.

Using a slotted spoon and a fish slice, carefully transfer the fish one at a time to a platter or board.

Remove the skin, then put the fish on a warmed serving dish, cover and keep hot. Strain the cooking liquid.

Melt the butter in a clean saucepan, add the flour and cook for 1 minute, stirring constantly.

Gradually add the cooking liquid, stirring all the time until the mixture begins to thicken, then gradually add the milk, still stirring and bring to the boil. Lower the heat and simmer for 2-3 minutes, stirring occasionally.

Remove the sauce from the heat and stir in the prawns and cream. Pour the hot sauce over the fish, garnish and serve.

STUFFED TROUT in A WINE SAUCE Serves 4 Ingredients: 100 g (4 oz) fresh wholemeal breadcrumbs 15 ml (1 tbsp) chopped fresh mixed herbs, such as parsley, thyme, rosemary finely grated rind and juice of 1/2 lemon pinch of freshly grated nutmeg salt and pepper 1 egg, beaten 4 trout, each weighing about 275 g (10 oz), cleaned 25 g (1 oz) butter 30 ml (2 tbsp) plain flour 150 ml (1/4 pint) dry white wine 150 ml (1/4 pint) vegetable stock 60 ml (4 tbsp) fresh double cream Method: Put the breadcrumbs, herbs, grated lemon rind and juice and nutmeg in a bowl. Season to taste.

Add the egg and mix together well.

Fill the cavities of the trout with the stuffing. Wrap the fish in greased foil. Place the parcels on a baking sheet and bake at 180°C (350°F) mark 4 for 30—35 minutes, until tender.

Meanwhile, put the butter, flour, wine and stock in a saucepan and heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 1 - 2 minutes. Stir in the cream and season to taste.

Pour a little sauce over the trout and serve the remaining sauce in a warmed sauceboat or jug.

TROUT TANDOORI Serves 4 Ingredients: 4 small to medium trout, cleaned lemon wedges to garnish for the marinade 1 clove garlic, crushed 1 (2.5cm (1 in) piece fresh root ginger, finely grated 2 tablespoons lemon juice 2/3 cup (150 ml) 1/4 pt natural yogurt 1 tablespoon ground coriander 1 tablespoon ground cumin 2 teaspoon allspice 1 teaspoon garam masala pinch of cayenne generous pinch of freshly ground black pepper a few drops of yellow and red food colouring Method: Combine all the marinade ingredients. Take care if adding the food colouring not to overdo it.

Make three or four slashes in each side of the fish and cover with the marinade, making sure it penetrates the slashes.

Leave the trout to marinate in a glass dish for 3 hours in a cool place, covered with cling film.

Bake in a hot oven 220°c (425°f) gas 7 uncovered, basting frequently, for about 20 minutes, or until the flesh is tender.

Garnish with lemon wedges.

POACHED SEA TROUT Serves 4 Ingredients: 3 x (6 lb/2.7 kg) sea trout, cleaned and gutted, with heads and tails left on 1 oz (25 g) parsley sprigs 8 fl oz (240 ml) pink champagne or dry white wine 6 oz (175 g) unsalted butter 4 lemons, sliced and quartered 1 oz (25 g) aspic jelly powder dissolved in 1 pint (600 ml) warm water 2 cucumbers, diced Method: Place each trout on a large piece of foil. Divide the parsley, champagne or wine and butter between the parcels and season.

Bring the foil edges together and crimp to seal. Place on baking trays and cook at Mark 4 (180°C) 350°F for 30 minutes or until the flesh is opaque when a knife is inserted behind the gills. Leave in foil until cold.

Place the trout on a board. Carefully strip off skin. Place on serving plates and arrange lemon slices along the length. Spoon over cooled aspic.

When set, garnish with diced cucumber.

TROUT CHAUDFROLD Serves 4 Ingredients: 4 trout 300 ml (1/2 pt) Chaudfroid Sauce cucumber peel canned pimiento stuffed olives sliced watercress Method: Cook the trout "au bleu" and allow to cool.

Remove the heads and top skin.

Lift top fillet from fish carefully and remove the bone.

Lay fillet back on the fish.

Coat with sauce. Garnish with cucumber peel cut into thin strips, diamond-shaped pieces of pimiento, and sliced stuffed olives to make flowers and leaves.

Surround head end with sprigs of watercress

APRICOT STUFFED TROUT Serves 6 Ingredients: 6 trout, cleaned and trimmed fat for greasing 2 onions, finely chopped salt and pepper 1 cup (8 fl oz) 250 ml dry white wine 1/3 cup (75 g) butter tbsp (25 g) plain flour 1 cup (8 fl oz) 250 ml Basic Fish Stock 60 ml/4 tbsp dry white wine egg yolks chopped parsley to garnish For the stuffing: 3/8 cup (75 g) 3 oz dried apricots soaked overnight 1 1/4 cup (75 g) fresh white breadcrumbs pinch of dried thyme and ground mace pinch of grated nutmeg 1 celery stick, finely chopped 2 tbsp (1 oz) 25 g butter Method: Make the stuffing. Soak the apricots overnight in a small bowl with water to cover. Next day, drain the fruit, reserving the soaking liquid, and chop finely, Mix the apricots in a bowl with the breadcrumbs, salt, pepper, herbs, spices and celery. Melt the butter in a small saucepan and stir it into the mixture. Moisten further with a little of the reserved soaking liquid.

Grease a shallow ovenproof baking dish. Set the oven at 180°C/350°F/gas 4. Fill the trout with the apricot stuffing. Spread out the onions on the base of the prepared dish, arrange the trout on top and sprinkle with plenty of salt and pepper. Pour the wine into the dish, dot the fish with 25 g/1 oz of the butter, cover and oven-poach for 25 minutes.

Meanwhile, melt 25 g/1 oz of the remaining butter in a saucepan. Stir in the flour and cook over low heat for 2-3 minutes, without allowing the mixture to colour. Gradually add the fish stock, stirring constantly until the sauce boils and thickens. Add salt and pepper to taste. Lower the heat, add the wine and simmer for 10 minutes.

Bring the sauce to just below boiling point and whisk in the remaining butter, a little at a time.

Remove the pan from the heat. Blend the egg yolks and lemon juice in a small bowl, add a little of the hot sauce and mix well. Add the contents of the bowl to the sauce and mix well. Cover with damp greaseproof paper and set aside.

Using a slotted spoon and fish slice, carefully transfer the fish to a wooden board. Strain the cooking liquid into a saucepan. Skin the trout, then arrange them on a warmed flameproof serving dish and keep hot.

Boil the cooking liquid until it is reduced by a quarter, then add it to the white wine sauce. Place over moderate heat and warm through, stirring the sauce until it thickens. Do not allow it to boil.

Pour the hot sauce over the fish. Place under a moderate grill/broiler for 4-5 minutes to brown lightly.

Garnish with chopped parsley and serve at once.

TROUT BAKED in RED WINE Serves 4 Ingredients: 4 trout, cleaned 1 large onion, thinly sliced 1 large carrot, thinly sliced 2 tablespoons chopped parsley 1 bay leaf salt and freshly ground black pepper 1 1/4 cup (1/2 pint) 300 ml red wine 1 teaspoon anchovy essence 1/2 stick (2 oz) 50 g butter 1 tablespoon chopped parsley to garnish Method: Place the trout in a buttered ovenproof dish, on a layer of the vegetables and herbs, season well and top with another layer. Pour over the wine and bake, covered with a lid or aluminium foil, in a moderately hot oven (190c, 375F, gas 5) for 20 to 25 minutes.

Remove the trout and boil up the juices and vegetables until well reduced.

Add the anchovy essence and butter, if using, and strain over the fish.

Garnish with chopped parsley.

FETTUCINE ALLA TROTA Serves 4 Ingredients: 4 hot smoked trout, boned and flaked 1 medium onion, finely chopped 2 cloves garlic, finely chopped 1 tablespoon olive oil 1 1/4 cup (300 ml) 1/2 pint whipping cream 1 lb (450 g) fresh or dried fettucine pinch each of salt, black pepper and ground mace 1 teaspoon red lumpfish roe to garnish (optional) 1 tablespoon chopped parsley Method: Soften the onion and garlic in the oil then add the flaked trout flesh.

Cook the pasta until al dente in plenty of boiling water and drain.

Add to the trout mixture, season to taste with the salt, pepper and mace then pour on the cream.

Toss together over a high heat for 1 minute and serve sprinkled with chopped parsley and red lumpfish roe, if wished.

RED TROUT En PAPILLOTE Serves 4 Ingredients:

4 red trout, about 350 g (12 oz) each, cleaned and boned, with heads removed finely grated rind and juice of 2 limes 4 tbsp (60 ml) olive oil 2 tbsp (30 ml) anise-flavoured liqueur (optional) 6 spring onions, trimmed and finely chopped salt and pepper, to taste Method: Cut 4 pieces of foil large enough to enclose each trout and place a fish in the centre of each piece.

In a small bowl, mix together the lime rind and juice, olive oil, liqueur (if using), spring onions and seasoning. Spoon into the trout.

Fold over the edges of the foil to seal in the juices and make neat parcels.

Place the parcels side by side in an ovenproof dish or baking tin and leave to marinate for 1 -4 hours.

Cook at 190°C (375°F) mark 5 for 20 minutes.

Open the foil and cook for a further 5 minutes or until the trout flesh flakes easily when tested with a fork.

Place the parcels on a serving platter or individual plates. If liked, remove the fish from the parcels and pour the cooking juices over to serve.

RAINBOW TROUT with HORSERADISH SAUCE Serves 4 Ingredients: flour for coating salt pepper 4 rainbow trout, cleaned and scaled 75 g (3 oz) butter 1 tablespoon oil 100 g (4 oz) flaked almonds Sauce: 25 g (1 oz) fresh horseradish root, cleaned and grated wine vinegar salt cream Garnish: lemon slices tarragon sprig Method: Mix the flour with salt and pepper and use to coat the trout.

Melt 25 g (1 oz) of the butter with the oil in a frying pan.

Add the almonds and fry until they are golden brown.

Remove them from the pan and keep warm.

Add the remaining butter to the pan.

When it has melted, add the trout and fry for about 10 minutes on each side or until golden brown and cooked through.

Meanwhile, for the sauce, mix the horseradish with a few drops of vinegar and salt and put in a small dish. Cover with cream.

Arrange the trout on a warmed serving dish and sprinkle them with the almonds.

Garnish with lemon slices and a tarragon sprig and serve with the horseradish sauce.

TROUT ALMONDINE Serves 4 Ingredients: 4 prepared trout, about 6-8 oz (175-225 g) each 4 tablespoons ground almonds 2 tablespoons oil (not olive oil) 2 tablespoons butter Juice of a lemon 1/2 cup (2 oz) 50 g slivered almonds salt and pepper Method: Put the ground almonds with salt and pepper into a plastic or paper bag of some substance.

Trim the trout, put them into the bag and shake it so the trout are coated with the almonds.

Heat the oil in a frying pan large enough to hold all the trout, then add the butter and let it melt until it stops sizzling.

Put the almonded trout into the frying pan and cook over a medium heat for 3 - 4 minutes each side.

Fry them until they are golden and the flesh is flaking.

Take the trout out and put on to a warm plate.

Into the pan put the slivered almonds and turn the heat up quickly so they just start to go pale brown. Pour the butter and the slivered almonds over the trout, so you have two layers of almonds, and squeeze the lemon over the top.

Serve with cucumber pieces tossed in a little butter in a saucepan and Focaccio bread.

GRILLED TROUT with ROMESCU Serves 4 Ingredients: 4 Medium size Trout Bay leaves Salt and pepper Olive oil Lemon juice Romescu (Almond and Hot Pepper Sauce) 1 tomato, peeled, seeded and chopped 45 g (3 tbsps) ground almonds 1/2 clove garlic, crushed 2.5 ml (1/2 tsp) cayenne pepper Pinch salt 45 mI (3 tbsps) red wine vinegar 180 ml (6 fl oz) olive oil Method: To prepare the sauce, combine all the ingredients except the olive oil and vinegar, in a mortar and pestle and work to a smooth mixture.

Transfer to a bowl, whisk in red wine vinegar and add the oil gradually, a few drops at a time, mixing vigorously with a wire whisk or a wooden spoon. Make sure each addition of oil is absorbed before adding more. Once about half the oil is added, the remainder may be poured in in a thin, steady stream. Adjust the seasoning and set the sauce aside.

Wash the fish well, sprinkle the cavities with salt and pepper and place in a bay leaf. Brush the skin with olive oil and sprinkle with lemon juice.

Place under a preheated grill and cook for about 2 - 5 minutes per side, depending on the thickness of the fish. Brush with lemon juice and olive oil while the fish is grilling.

Serve with the sauce and lemon or lime wedges if desired.

MARINATED TROUT with CHEVRIL and GREEN PEPPERCORN DRESSING Serves 4 Ingredients: 1 lb (500g) plump fillets very fresh rainbow trout 1 bunch dill, chopped 6-8 tablespoons walnut oil Juice of 1 lemon 1 tablespoon coarse sea salt fresh coarsely ground black pepper for the dressing 3 tablespoons fromage blanc 1 tablespoon single cream 1 teaspoon green peppercorns soaked for 1 minute in boiling water 1 tablespoon chervil, finely chopped to serve Reserved sprigs of dill, endive leaves and thinly sliced whole meal bread Method: Wash the fillets and pat them dry.

Place them in a shallow glass or china dish and cover with the dill (remember to reserve four sprigs for garnish) and walnut oil, tablespoons lemon juice, sea salt and shake of coarsely ground black pepper.

Cover and leave in a cool place for at least 12 hours, turning the fillets occasionally.

To prepare the dressing, use a balloon whisk to whip together the fromage blanc and single cream, then fork in the chervil and drained green peppercorns.

Lift the trout fillets from the marinade and scrape off all the salt and ground black peppercorns.

Use a very sharp knife to slice paper thin slices of fillet on the bias, and arrange these on 4 plates with a spoonful of dressing placed to the side of the fish.

Sprinkle the fish with the remaining lemon juice, garnish with the reserved dill and 1 or 2 leaves of endive and serve with the dressing and slices of wholemeal bread.

TROUT with ALMONDS Serves 4 Ingredients: 4 trout, cleaned and trimmed 1 stick (8 tbsp) 4 oz (112 g) butter salt and pepper juice of 1/2 lemon 5/8 cup (50 g) 2 oz flaked almonds 125 ml (4 fl oz) double cream (heavy cream) 3 egg yolks Method: Melt the butter in a grill pan under moderate heat. Lay the trout in the pan and sprinkle with salt and pepper and lemon juice. Grill for 5 minutes.

Carefully turn the trout over. Sprinkle most of the almonds over the fish, spreading the rest at the side of the pan. Grill for 3-5 minutes more until the trout are tender and the almonds browned Using a fish slice and slotted spoon, transfer the trout and almonds to absorbent kitchen paper to drain.

Tip the grill pan juices into a small saucepan. Arrange the trout on a warmed serving platter and keep hot. Set the browned almonds aside.

Add the cream and egg yolks to the pan juices and mix well. Heat gently, stirring constantly until the sauce thickens. Do not let the mixture boil. Spoon the sauce over the trout, garnish with the reserved almonds and serve at once.

SOMERSET FISH Serves 4 Ingredients: 4 sea trout salt and freshly ground black pepper 3 small onions, sliced into rings 2 dessert apples, peeled, cored and finely chopped pinch cinnamon juice of 2 oranges 2/3 cup (150 ml) 1/4-pint fish stock 2 bay leaves orange slices, to garnish Method: Preheat the oven to 375°F (190°C) Gas Mk 5.

Thoroughly wash and dry the fish and sprinkle with salt and pepper to taste.

Place in a casserole dish. Add the onions, apples and cinnamon, orange juice and fish stock.

Add the bay leaves and cook in the oven for 30-35 minutes.

Garnish with the orange slices and serve at once.

TROUT FILLETS with ALMOND SAUCE Serves 2 Ingredients: 1 lb (500 g) rainbow trout fillets Pinch of salt and freshly ground black pepper Pinch of ground cumin Grated rind and juice of 1 lemon 1 tablespoon sunflower oil 3/4 cup (150 ml) 5 fl oz fruity white wine 5/8 cup (3 oz) 75 g ground almonds 3/4 cup (150 ml) 5 fl oz single cream or fromage blanc Watercress (salad cress) and lemon wedges to garnish Method: Wash the fish and pat dry with kitchen paper.

Season the flesh with a little salt, a grinding of pepper and a pinch of ground cumin, then sprinkle with half the lemon rind and juice.

Set aside the fillets for 1 to 2 hours for the flavours to develop.

Now heat the oil in a heavy frying pan and fry the fillets for 2 or 3 minutes on each side.

Arrange them on a warm serving dish and keep them warm while you make the sauce.

Add the wine to the frying pan and heat it to simmering point.

Remove from the heat and stir in the ground almonds, the remaining grated lemon rind and the cream or fromage blanc.

Cook over a very gentle heat for 5 minutes, stirring all the time.

Remove from the heat and whisk in the remaining lemon juice.

Check the seasoning - you may need to add a little pepper and pour the sauce over the fillets.

Serve garnished with watercress and wedges of lemon.

TROUT with ALMONDS and CREAM Serves 4 Ingredients: flour for coating salt pepper 4 trout, cleaned 3/4 cup 170 g (6 oz) butter 2 tbls (50 g) 2 oz blanched almonds juice of 1/2 lemon 2/3 cup (150 ml) 1/4 pt Single cream lemon wedges to garnish Method: Mix the flour with salt and pepper and use to coat the fish.

Melt 100 g (4 oz) of the butter in a frying pan.

Slip in the trout and cook for 15 minutes or until golden brown on both sides and cooked through.

Drain the trout and keep warm on a serving dish.

Clean the pan, then melt the remaining butter in it.

Add the almonds and fry until they are lightly browned. Stir in the lemon juice.

Heat the cream gently in a separate pan and pour it over the fish.

Sprinkle with the almonds and garnish with lemon wedges.

TROUT with AVOCADO and HAM Serves 4 Ingredients: 4 x 225 g (8 oz) trout, cleaned 60 ml (4 tbsp) lemon juice salt 1 large ripe avocado pear 75 g (3 oz) sliced lean ham salt and freshly ground pepper 8 thin rashers streaky bacon 30 g (2 tbsp) flour 75 g (3 oz) butter lemon wedges Method: Sprinkle the trout inside and out with half the lemon juice and a little salt.

Peel the avocado and remove the stone. Liquidize or process the flesh with the remaining lemon juice until smooth.

Add the ham, and blend until the ham is finely chopped but not pureed.

Season to taste. Spoon this stuffing into the fish cavities.

Stretch the bacon rashers with the back of a knife, and wrap two rashers securely round each fish.

Dust the fish with the flour.

Heat the butter in a large frying pan, and fry the fish for 4 to 5 minutes on each side, till the flesh is opaque and the skin is browned.

Serve at once with lemon wedges.

BAKED STUFFED SALMON Serves 6 Ingredients: 1 medium onion, finely chopped 75 g (3 oz) butter 3 cloves garlic, diced 75 g (3 oz) finely chopped mushrooms 50 g (2 oz) seasoned fresh breadcrumbs 50 ml (2 fl oz) milk 6 anchovies, ground to a paste 10 g (1 tbsp) capers 15 g (2 tbsp) finely chopped parsley 25 g (1 oz) grated Parmesan cheese a 2 kg (4 lb) salmon, cleaned and scaled, without backbone, but with the head and tail left intact 125 ml (4 fl oz) sour cream, chilled 5 g (1 tsp) salt 5 g (1 tsp) black pepper 45 ml (3 tbsp) lemon juice Method: Prepare the stuffing first. In a medium-sized frying pan, brown the onions and garlic in the butter.

Cook for 2 to 3 minutes.

Stir in the mushrooms and cook for a further 5 minutes.

In a large mixing bowl, combine the breadcrumbs, milk, anchovies, capers, parsley and Parmesan cheese.

Mix thoroughly. Set the stuffing aside.

Preheat the oven to 220°C (425°F) Gas 7.

Rinse the fish inside and out, and pat completely dry.

Fill the cavity of the fish with the stuffing.

Pour the butter, mushrooms and onions over the fish.

Bake the fish for 45 to 50 minutes, basting with the pan juices every 5 to 7 minutes.

While the fish is cooking, combine the sour cream, salt, pepper and lemon juice in a small bowl. Chill.

Remove the fish from the oven. Remove the stuffing from the cavity of the fish and put it in a large mixing bowl.

Add half the fish drippings and half the onions and mushrooms from the baking pan. Mix well.

Put the stuffing back into the fish. Reduce the oven temperature to 120°C (250°F) Gas 1/4. Return the fish to the oven for 5 minutes.

Pour the remaining fish drippings, along with the remaining mushrooms and onions from the baking pan into a small saucepan.

Add the sour cream, mix and cook over a low heat, stirring frequently until heated through. Do not allow the sauce to boil.

Arrange the fish on a serving platter. Pour some of the sauce over the fish.

Serve the remainder of the fish sauce separately.

STUFFED SEA TROUT Serves 4 Ingredients: 1.4 kg (3 lb) sea trout, cleaned and boned, with head removed 75 ml (3 fl oz) dry white wine for the fennel and almond stuffing 25 g (1 oz) polyunsaturated margarine 1/2 small onion, skinned and finely chopped small fennel bulb, trimmed and finely chopped 1 garlic clove, skinned and crushed (50 g) fresh wholemeal breadcrumbs 5/8 cup (50 g) 2 oz flaked almonds, toasted and finely chopped grated rind and juice of 1/2 lemon pepper, to taste Method: Melt the margarine in a non-stick frying pan. Cook the onion, fennel and garlic for about 5 minutes, until soft.

Stir in the breadcrumbs, almonds, lemon rind and juice and season.

Open out the fish and spread the stuffing evenly along one side.

Fold over and put on a lightly greased piece of aluminium foil large enough to enclose the fish.

Pour the wine over and seal the foil edges together.

Carefully transfer to a roasting pan.

Cook at 190°C (375f) mark 5 for 35-40 minutes, until the fish is cooked through and the skin flakes easily when tested with a fork.

Open out the foil and carefully transfer the fish to a serving dish, then pour over any cooking juices and serve.

MARINATED TROUT with EGG SAUCE Serves 4 Ingredients: 4 even-sized trout, cleaned and trimmed 90 ml (6 tbsps) red wine 45 ml (3 tbsps) olive oil 45 ml (3 tbsps) water 1 clove garlic, crushed 2 sprigs fresh mint 1 sprig fresh rosemary 1 sprig fresh thyme 1 small bay leaf, crumbled 6 black peppercorns Pinch salt 3 egg yolks, lightly beaten 1 tbsp fresh herbs Lemon or lime slices to garnish Method: Place the fish in a roasting pan and pour over the wine, oil, water and add the garlic and herbs.

Sprinkle over the peppercorns and the salt and turn the fish several times to coat them thoroughly with the marinade. Leave at room temperature for about 30 minutes.

Place the roasting pan with the fish on top of the stove and bring the marinade just to the simmering point.

Cover the pan and place in a preheated 180°C (350°F)/Gas Mark 4 oven and cook for about 20 minutes or until the fish is firm.

Transfer the fish to a serving dish and peel off the skin on one side. Cover and keep warm.

Strain the fish cooking liquid into a bowl or the top of a double boiler and discard the herbs and garlic.

Mix about 3 tbsps of the liquid into the egg yolks and then return to the bowl or double boiler.

Heat slowly, whisking constantly until the sauce thickens. Do not allow the sauce to boil. Add the chopped herbs and adjust the seasoning.

Coat the sauce over the skinned side of each trout and garnish the plate with lemon or lime wedges.

Serve the rest of the sauce separately.

TROUT POACHED with MINT Serves 4 Ingredients: Trout (4 sea trout (grey or spotted)) 4 mint sprigs 3 tbsp butter (optional) juice 1 lemon 30 ml (2 tbls) chopped mint 30 ml (2 tbls) chopped parsley for the court bouillon 8 black peppercorns 1 medium-sized onion 1 slice lemon 1 sprig parsley 30 ml (2 tbls) white wine vinegar 2/3 cup (150 ml) ¼ pt dry white wine pinch sea salt 250 cups (1 litre) 1 ¾-pint cups water Method: Put the ingredients for the court bouillon into a saucepan. Bring them to the boil, cover and simmer for 45 minutes.

Meanwhile, clean the trout but do not cut off the fins. Scrape away any blood from down the backbone and wash the insides under cold running water.

Put a sprig of mint inside each fish and lay the trout in a large oval casserole or in a roasting tin (pan).

Strain the hot court bouillon over the trout. Cover the trout with a lid or foil.

Bring the liquid to simmering point and cook the trout with the water just trembling for 10 minutes.

Small trout should be done by this time. If you are uncertain, prick them with a skewer. They should be soft but firm.

Lift the trout onto a warmed serving dish with a perforated fish slice. Keep them warm.

Melt the butter in a small pan on a low heat without letting it foam.

Take the pan from the heat and mix in the lemon juice and herbs.

Spoon the contents of the pan over the trout.

Alternatively, sprinkle the lemon juice and herbs over the trout without the butter.

TROUT & WATERCRESS SOUP Serves: 4 Cooking time: 1 hour Ingredients: 1 whole trout, filleted 565 ml (1 pint) fish stock 50 g (2 oz) butter medium onions, finely chopped medium potatoes, finely chopped 2 cloves garlic, crushed 1 litre (1 ¾ pints) vegetable stock 250 g (9 oz0 watercress, hard stalks trimmed Salt and freshly ground black pepper Method: Poach the trout fillets in the fish stock for 5-10 minutes until cooked. Remove it from the stock, cool, discard the skin and bones, then flake the fish. Set aside.

Melt the butter, add the onions, potato and garlic, cover and sweat for 10 minutes without colouring.

Add the vegetable stock and bring to the boil. Add the watercress and bring back to the boil cooking for 5 minutes.

Blend until smooth.

Return the soup to the pan, season to taste, then gently cook for a further 2 minutes. Place the flaked trout in the serving bowl and pour soup over to serve.

TROUT MOUSSE with BALSAMIC BEETROOT and WASABI CREAM Serves 4 Ingredients: 1 large sea trout (approx. 1kg) or 2 smaller ones 2 bay leaves 2 free range eggs 200g cream cheese 284 ml carton of single cream 2 lemons, juiced White peppercorns Sea salt ¼ pack of butter, for greasing 1 large beetroot Generous drizzle of balsamic vinegar Drizzle of extra virgin olive oil 1 tube Japanese wasabi paste - (use sparingly to taste) 1 large tub of crème fraîche Homemade white bread 2 cloves of garlic Rocket leaves Frisee - (A large curly leaved endive with a clean bitter flavour. Loose open heads with yellow centres and dark green outer leaves.)

Method: Place the trout in a baking tin, season, place a couple of bay leaves on top then cover with foil and put in oven for 30 minutes.

For the mousse, add an egg yolk, cream cheese, cream and lemon juice rest of mousse ingredients to blender and blitz.

Once cooked, remove the trout from oven. Remove the grey flesh and flake the pink flesh. Add to the mousse mixture and fold through.

Spoon the mousse into buttered mould, top with buttered greaseproof paper rounds and place in a bain marie, (a roasting tray filled with enough water to come about half way up the ramekins and place in the oven for 10 to 15 minutes at 180 degrees Celsius).

For the balsamic beetroot, slice beetroot into match stick shapes (julienne) and boil in pan until soft.

Drain then return to the pan and add balsamic vinegar and a little olive oil and reduce until syrupy.

Remove the ramekins from the oven and allow to cool for 15 minutes.

Toast bread slices and rub with a garlic clove.

For the wasabi cream, mix together the crème fraîche, wasabi paste and lemon juice to taste.

Turn out the mousse onto a plate and top with a few frisee and rocket leaves.

Spoon the wasabi sauce around and arrange some balsamic beetroot and garlic toast on the side.

TROUT in PARMESAN BREADCRUMBS Serves 2 Ingredients: 1 Trout Seasoned Plain Flour Beaten Egg Parmesan Cheese Breadcrumbs Olive Oils Method: Clean and fillet the trout in the normal way and remove pin-bones; David uses a purpose made pair of de-boning tweezers Cut the filleted and deboned fish into skinless goujons or smallish steaks.

Dip first in seasoned flour (plain) and then dip in beaten egg. Then coat liberally in a 50:50 mix of finely grated fresh Parmesan cheese and breadcrumbs. Use the Japanese Panko* breadcrumbs if you can. (oriental delis sell them).

Fry in about 3mm of olive oil for a couple of minutes each side until they are a light golden colour.

Remove them from the pan and quickly drain on kitchen paper.

Serve with creamy mashed potato with either pesto or shredded leeks mixed in.

STUFFED BARBECUED TROUT Serves 2 Ingredients: 1 trout 1 lemon juice Marinade: 1/2 cup soy sauce 1/2 cup cooking sherry 1 tbsp lemon juice 1 clove crushed garlic 1/4 cup salad oil Method: Brush trout with lemon juice inside and out to preserve freshness before refrigeration.

Place 2 trout, 10-to-12-inch fish, in shallow baking dish; pour marinade (recipe follows) over fish. Let stand for one hour.

Place on grill and cook until done, approx. 15 minutes.

The drained marinade should be used for basting during cooking.

BARBECUED TROUT in a RED PEPPER BLANKET Serves 4 Ingredients: 4 red peppers, seeded and quartered 85 g (3 oz) pine nuts, toasted 85 g (3 oz) natural breadcrumbs 3 cloves garlic, finely chopped 3 tablespoons extra-virgin olive oil 4 'spatchcocked' trout Method: Char the peppers in the oven or over a gas flame until the skin is blackened. Place the peppers in a sealed bag to steam in their own heat for 15 minutes. Peel the peppers and place them in the bowl of a food processor and blend until smooth.

Add the pine nuts, breadcrumbs and garlic and blend again to a smooth purée. With the machine running add the olive oil in a thin stream. Season with salt and ground black pepper.

Rub the trout both sides with the red pepper purée, set aside any remaining puree. Refrigerate for 1/2 hour.

Remove trout from the refrigerator and bring up to room temperature. Heat the BBQ, once hot, place the trout into a metal fish barbecue holder, place on the BBQ and cook for about 3 minutes on each side. Lightly baste the fish with the remaining pepper puree whilst it is cooking.

Transfer to a serving platter and serve with buttered noodles, rice or new potatoes.

GRILLED SPICEY TROUT Serves 4 Ingredients: 2 Medium sized trout First of all, there’s the spice mix: 1 teaspoon ground cumin 1 teaspoon chilli powder 1 teaspoon garam masala 1 teaspoon cooking oil 1 teaspoons lemon juice ¼ teaspoon black pepper a pinch of salt Method: Mix it all up.

Take your trout (washed and gutted) and make some oblique slashes down each side of the trout.

Then simply rub the spice mix all over, in the cavity and into the slashes. Now refrigerate for an hour while the spices do their work and it’s time to light the barbecue.

TIP - oil the grill plate and the fish rack and this will stop the fish from sticking and breaking up. Grill the trout on medium coals for about five to ten minutes on each side depending on the size of the fish.

CAMPFIRE TROUT WITH HAZELNUT CREAM SAUCE Serves 4 Ingredients: 1/2 c. unbleached all-purpose flour 3/4 tsp. salt 1/2 tsp. freshly ground pepper 4 med. trout, cleaned and scaled 6 tbsp.

(3/4 stick) unsalted butter 1/2 c. chopped, husked toasted hazelnuts (about 2 ounces) 3 green onions, sliced 2/3 c. whipping cream, boiled until reduced to 1/3 c.

1 1/2 tbsp. fresh lemon juice 1/4 tsp. salt 1/4 tsp. freshly ground pepper Prepare barbecue (high heat).

Method: Combine flour, 3/4 teaspoon salt, and 1/2 teaspoon pepper on large plate. Dredge trout in flour mixture; shake off excess.

In heavy, large cast-iron skillet, set on grill; melt 3 tablespoons butter until foaming. Add trout.

Cover trout with grill lid or heavy-duty foil and cook 4 minutes. Carefully turn trout. Cook until flesh is opaque but still moist, about 4 minutes.

Transfer trout to platter. Tent with foil to keep warm.

Wipe out skillet. Melt remaining 3 tablespoons butter in skillet on grill. Add hazelnuts and green onions and cook until onions wilt, stirring occasionally, about 3 minutes.

Add reduced cream and stir until heated through. Mix in lemon juice, 1/4 teaspoon salt, and pepper. Spoon sauce over trout.

HOUNSLOW RAINBOW TROUT with GARLIC and HERBS Serves 4 These are quite easy to make on a disposable barbecue on the beach or at a picnic. Take plenty of kitchen towels though, and prepare the fennel oil before you leave.

Ingredients: For the fennel oil 1 tsp fennel seeds 3 bird’s-eye chillies 250ml/9fl oz extra virgin oil For the fish 3 large trout, gutted and cleaned 1 head of garlic, cloves roughly chopped 3 banana shallots, sliced lengthways 2 sprigs of rosemary salt and freshly ground black pepper Method: To prepare the fennel oil, lightly toss the fennel seeds in a dry frying pan over a high heat until they release a lightly toasted aroma - don't let them burn or even colour. Pour into a small tightly sealed bottle with the olive the oil and the chillies.

Get your barbecue going a good half an hour before you want to use it. You want the flames to have died down and a strong generalised heat to be emanating from the coals.

Wash the fish inside and out.

Place the garlic and shallots inside the cavity of the fish with the rosemary and plenty of salt and freshly ground black pepper.

Drizzle the fennel oil inside the fish and secure the edges with a small skewer.

Smear some of the oil on the outside of the trout, season generously and place on the grill.

Cook each side until the flesh is only just cooked through. The skin should be crispy and golden brown

GRILLED SPICEY TROUT with SALSA Serves 4 Ingredients: 4 x 250g (8oz) trout, cleaned 2 tablespoons ground cumin 1 tablespoon ground coriander juice of 1/2 lemon 1 tablespoon olive oil freshly ground black pepper Salsa: 2 tablespoons fresh coriander chopped 250g (8oz) ripe tomatoes, de-seeded and diced 1 small red onion, very finely chopped juice of 1/2 lemon salt and freshly ground black pepper, to taste Method: Mix the salsa ingredients together and adjust seasoning to taste. Set aside for the flavours to blend.

Cut 5 diagonal slashes in both sides of each trout. Mix the ground cumin, ground coriander and salt together and rub the mixture all over the trout and well into the slashes. Leave in a cool place for about 20 minutes.

In the meantime, prepare the barbecue for grilling.

Season the trout with salt and freshly ground black pepper, drizzle with lemon juice and oil and place on an oiled griddle plate, or grill.

Cook, over medium heat, for about 5 minutes on each side (follow the principle of allowing 10 minutes total cooking time, per 2.5cm (1 inch) of the fish’s thickness).

Serve the spicy trout with the salsa.

POLISH BAKED TROUT with GARLIC BUTTER Serves 4 Ingredients: 2 crushed garlic cloves 2 ounces (1/2 stick) softened butter 4 medium scaled and dressed whole trout, heads and tails on Lemon juice Salt and pepper Flat-leaf parsley Method: Heat oven to 400 degrees. Lightly coat a large, shallow baking pan with cooking spray. The pan should be large enough so fish can lie flat without resting on each other. Make the garlic butter by mixing garlic and butter in a small bowl, and set aside.

Rinse trout and pat dry with paper towels. Pour lemon juice inside and outside of fish and then season well with salt and pepper. Melt the reserved garlic butter and drizzle half lightly over fish.

Put fish in prepared pan and cover loosely with foil. Bake 10 minutes. Remove foil and bake an additional 5-10 minutes or until fish flakes easily when the tip of a knife is inserted (don't use a fork).

Place fish on warmed serving plates. Drizzle remaining garlic butter over fish. Garnish with lemon slices or wedges and flat-leaf parsley.

TANGY TROUT Ingredients 4 trout fillets 50g breadcrumbs 1 tbsp butter, softened 1 small bunch parsley, chopped zest and juice of 1 lemon, plus lemon wedges to serve 25g pine nuts , toasted and half roughly chopped 1 tbsp olive oil Method Heat the grill to high. Lay the fillets, skin side down, on an oiled baking tray.

Mix together the breadcrumbs, butter, parsley, lemon zest and juice, and half the pine nuts.

Scatter the mixture in a thin layer over the fillets, drizzle with the oil and place under the grill for 5 mins.

Sprinkle over the remaining pine nuts, then serve with the lemon wedges and a potato salad.

PANCETTA WRAPPED TROUT Ingredients: 1 lemon 2 small trout, rainbow or brown, cleaned 1 large bunch thyme 1 garlic clove chopped 4 slices pancetta or rashers of smoked streaky bacon 4 tbsp olive oil 100g fine green beans 2 tbsp toasted flaked almonds Method: Heat oven 220C/fan 200C/gas 7.

Cut half the lemon into 4 thin slices and juice the other half. Score each fish 3 times on one side.

Place the fish on a baking tray, scored side up, and season liberally inside and out with salt and pepper.

Stuff each fish cavity with thyme, a sprinkling of garlic and a lemon slice. Lay the rest of the thyme on top of the fish and top with a lemon slice.

Wrap the pancetta around, holding the lemon and thyme in place.

Drizzle with 1 tbsp of olive oil and bake for 20 mins until the pancetta is golden and the fish is cooked.

While the fish is cooking, boil the beans in a pan of salted water for 4-5 mins until just cooked and still vibrant. Drain and toss with the lemon juice, olive oil and almonds. Serve the fish with the beans on the side.

MARINATED CHAR GRILLED TROUT WITH CURRY SPICES 4 x 150g Fillets or Whole trout with diagonal slashes in skin both sides 2cm apart.

First Marinade 1 Teaspooon fresh ginger 1 plump clove garlic 1/2 Teaspoon salt (more if you prefer) 22.5ml Lemon juice (half a large lemon) Whizzed in mini-processor or pestle and mortar till smooth paste Second Marinade 100g Greek Yoghurt 30ml mustard seed soaked in 45ml of white wine vinegar and ground to paste next day OR 30ml Wholegrain Mustard 2.5ml Ground turmeric 5ml Ground white pepper 2.5cm cube ginger finely chopped 1 Green chillies seeded and finely chopped 5ml finely chopped Coriander 10ml finely chopped Dill 15ml Honey 30ml Mustard oil (or Sunflower oil) Mix first marinade and spread over skin (and cavity if whole fish) leave for 30 minutes Mix second marinade spread all over fish (and cavity) leave 15mins Cook over barbeque turning every 3-4 minutes for 10-15 minutes. or Cook on a baking tray lined with foil at 240 C/475 F/ Gas Mark 9 or Cook as hot as the oven will go for 10 minutes and finish under hot grill for 3 minutes each side

Salmon Recipes SALMON MOUSSE – Serves 4 Preparation time 15 minutes, plus 1 hour to chill, Calories 365 per portion Ingredients: 1 tablespoon gelatine 2 tablespoons hot water 213 g (7 1/2 oz) can salmon 150 ml (1/4 pint) natural yogurt 150 ml (1/4 pint) mayonnaise 1 tablespoon tomato ketchup salt and pepper 3 egg whites Garnish orange slices lime slices parsley sprigs dill sprigs Method: Sprinkle the gelatine on to the hot water in a bowl. Stand the bowl over a saucepan of simmering water and stir until dissolved.

Flake the salmon into a bowl, remove any remaining bones, and add the natural yogurt. Stir in the mayonnaise, then the tomato ketchup, gelatine and seasoning. Whisk the egg whites until stiff but not dry and fold into the salmon mixture.

Pour the mixture into a serving bowl and chill for an hour or until set.

Garnish the mousse with orange and lime slices, dill and parsley sprigs and serve with triangles of toast and a salad.

FRESH SALMON with WATERCRESS SAUCE - serves 4 Ingredients: 4 x (4 oz (125 g)) salmon cutlets 5 oz (150 g) Greek yogurt 1 bunch watercress, washed juice 1/2 lemon mange tout Method: Brush the salmon cutlets with a little melted butter and grill for 5 minutes each side. Keep hot.

Blend the yogurt, watercress and lemon juice until smooth, serve with the salmon and mange tout.

SALMON ROLLS Ingredients: 7 oz (200 g) smoked salmon 1 tsp horseradish 2 tbsp lemon juice 1 onion 2 oz (60 g) mayonnaise 8 oz (250 g) puff pastry paprika dill for decoration Method: Cut the salmon into strips and mix together with the horseradish and lemon juice. Peel and dice the onion.

Add the diced onions and mayonnaise to the salmon.

Preheat the oven to gas mark 6 (400° F or 200° C). Roll out the puff pastry and cut out a circle of about 8 inches in diameter.

Spread the salmon mixture over the pastry, then cut it into sixteen segments. Roll up each segment starting at the broad end and sprinkle with paprika.

Put the rolls onto a baking tray covered with greaseproof paper and transfer in the centre of the oven. Bake for approximately 15 minutes.

Garnish everything with dill.

DRESSED SALMON – Serves 8 - 10 Ingredients: 1 poached salmon with head and tail 300 ml (1/2 pt) aspic jelly 1 cucumber 12 stuffed olives 2 lemons watercress Method: Remove the top skin of the salmon and any grey bits on the pink flesh with the back of a knife.

Arrange on a serving platter.

Make up the aspic jelly as directed on the packet with boiling water and allow to cool.

Paint the salmon over with the aspic and allow to set slightly.

After about 30 minutes pour a little more aspic all over the fish. Allow to set.

Slice the cucumber very thinly and cut each slice in half.

Cut the olives into thin slices. The lemon can be scored with a sharp knife before halving, then slicing it thinly.

Arrange the cucumber slices in a wavy pattern along one edge of the fish.

Use the olives to mark the backbone. Paint each slice with aspic before arranging.

Use the halved lemon slices for the other side of the fish, then pour over another coating of almost setting aspic.

Any excess aspic may be chopped and arranged round the fish when it has set.

Serve the salmon with Mayonnaise.

The fish can also be decorated with radishes, hard-boiled egg, parsley, halved lemons, etc. as you like.

SPICY SALMON – Serves 4 Ingredients: 350 g (12 oz) rock salmon, bones removed, cut into 10 x 1 cm (4 x 1/2-inch strips 75 g (3 oz) fresh white breadcrumbs 25 g (1 oz) desiccated coconut 1/4 teaspoon chilli powder 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin salt and freshly ground black pepper 25 g (1 oz) plain flour 2 eggs, beaten 1/4 cucumber, peeled and chopped 25 g (1 oz) gherkins, chopped 6 tablespoons thick bottled mayonnaise vegetable oil, for deep frying lemon and tomato, to garnish Method: Do not put too many fish strips into the fat at one time as the coconut tends to make the fat bubble.

It is best to fry in 3 or 4 batches.

Put the breadcrumbs in a bowl and stir in the coconut, chilli, coriander and cumin.

Season with salt and black pepper to taste.

Spread the flour out on a large flat plate and season with salt and pepper. Beat the eggs in a shallow bowl. Dip the fish strips in the flour, turning to coat thoroughly, then in the egg, and then in the breadcrumb mixture until evenly coated.

Lay the strips on a baking sheet or tray and refrigerate for 10 minutes.

Meanwhile, mix the cucumber and gherkins into the mayonnaise and spoon into a small serving jug.

Heat oven to 110°C (225°F) Gas 1/4.

Pour enough oil into a deep-fat frier with a basket to come halfway up the sides. Heat the oil to 190°C (375°F), or until a stale bread cube turns golden in 50 seconds. Fry the fish strips a few at a time for 5 - 7 minutes until they are golden brown and crisp.

Drain on absorbent paper and keep warm in oven while frying remaining batches.

Serve the fish strips at once garnished with thin wedges of lemon and tomato halves and with the cucumber and gherkin sauce handed separately.

SALMON IN PUFF PASTRY Serves 4 Ingredients: 215 g (7 1/2 oz) can red salmon, drained and flaked, skin and bones discarded 50 g (2 oz) long-grain rice salt 2 hard-boiled eggs, chopped 2 tablespoons chopped parsley or snipped chives 50 g (2 oz) margarine or butter, melted 2 tablespoons tomato ketchup freshly ground black pepper 375 g (13 oz) frozen puff pastry, defrosted 1 small egg, beaten Method: Heat the oven to 220C/425F/Gas7.

Rinse the rice thoroughly under cold running water, then cook in a saucepan of boiling salted water for 12 minutes. Drain and rinse again under cold running water to separate the grains.

Put the salmon in a large bowl with the rice, hard-boiled eggs, parsley, melted margarine, tomato ketchup and salt and pepper to taste. Fold gently to mix, taking care not to break up the pieces of salmon and egg.

Roll out the pastry on a floured surface to a rectangle about 35 x 25 cm/14 X 10 inches. Transfer to a dampened baking sheet.

Place the salmon and rice mixture in the centre of the pastry, spreading it out evenly. Dampen the edges of the pastry and press them together over the top of the filling. Crimp the edges and make 3-4 cuts each side.

Brush the pastry all over with beaten egg, then bake in the oven for about 40 minutes until golden brown. Serve hot or cold.

POTATO HERB & SMOKED SALMON GRATIN Serves 6 Ingredients: 400 ml (14 fl oz) semi-skimmed milk 3 whole cloves 2 bay leaves 50 g (1 3/4 oz), peeled weight, onion, sliced 85 g (3 oz) leek, chopped 100 g (3 1/2 oz) lightly cured smoked salmon, finely sliced into strips 350 g (12 oz), peeled weight, potatoes, cut into 2 mm (1/16 inch) slices 2 tbsp finely chopped fresh chives 2 tbsp finely chopped fresh dill 15 ml sp (1 tbsp) finely chopped fresh tarragon 2 tsp wholegrain mustard freshly ground black pepper, to taste 35 g (1 1/4 oz) watercress Method: Preheat the oven to 200°C/400°F/Gas Mark 6. Line the base of a 19 cm (7 1/2 inch) sandwich tin with greaseproof paper.

Pour the milk into a large, heavy-based saucepan, add the cloves, bay leaves, onion, leek and smoked salmon and heat over a low heat.

When the milk is just about to reach simmering point, carefully remove the smoked salmon with a slotted spoon and leave to cool on a plate.

Add the potatoes to the milk and stir with a wooden spoon. Return to a simmer and cook, stirring occasionally to prevent the potatoes from sticking, for 12 minutes, or until the potatoes are just beginning to soften and the milk has thickened slightly from the potato starch. Remove the cloves and bay leaves.

Add the herbs, mustard and pepper and stir well. Pour the mixture into the prepared tin. Cover with a layer of greaseproof paper and then foil and bake in the oven for 30 minutes.

Remove from the oven and place a saucepan on top. Leave to cool for 20 minutes before turning out onto a baking sheet. Put under a preheated hot grill to brown the top. Cut the gratin into 6 wedges and serve with the smoked salmon, tossed with the watercress.

SPICED SALMON STEAKS Serves 4 Ingredients: 120 g (4 oz) light brown sugar 1 tbsp ground allspice 1 tbsp mustard powder 1 tbsp grated fresh ginger 4 salmon steaks, 1 inch thick 1 cucumber 1 bunch spring onions 2 tbsps butter 1 tbsp lemon juice 2 tsps chooped fresh dill weed 1 tbsp chopped fresh parsley Salt and pepper Method: Mix the sugar and spices together and rub the mixture into the surface of both sides of the salmon steaks. Allow the salmon steaks to stand for at least 1 hour in the refrigerator.

Meanwhile prepare the vegetables. Peel the cucumber and cut into quarters lengthways. Remove the seeds and cut each quarter into 1-inch pieces.

Trim the roots from the spring onions and cut down some, but not all, of the green part.

Put the cucumber and spring onions into a saucepan, along with the butter, lemon juice, dill, parsley and seasoning. Cook over a moderate heat for about 10 minutes, or until the cucumber is tender and turning translucent.

Put the salmon steaks under a preheated moderate grill and cook for about 5-6 minutes on each side.

Serve with the cucumber and spring onion accompaniment.

SALMON & MACARONI LAYER Serves 4 Ingredients: 215 g (7 1/2 oz) can salmon, drained with juice reserved, flaked salt 175 g (6 oz) short-cut macaroni 25 g (1 oz) margarine or butter 25 g (1 oz) plain flour 300 ml (1/2 pint) milk 2 hard-boiled eggs, chopped 1 tablespoon chopped fresh parsley pinch of ground mace freshly ground black pepper 75 g (3 oz) Cheddar cheese, grated tomato wedges and watercress, to garnish Method: Bring a large pan of salted water to the boil, add the macaroni and cook for 10 minutes until tender but firm to the bite (al dente).

Meanwhile, melt the margarine in a saucepan, sprinkle in the flour and stir over low heat for 1 - 2 minutes until straw-coloured. Remove from the heat and gradually stir in the milk and reserved salmon juice. Return to the heat and simmer, stirring, until thick and smooth.

Remove the sauce from the heat and gently fold in the eggs and salmon with the parsley and mace.

Season to taste with salt and pepper, then spoon into a flameproof dish.

Drain the macaroni thoroughly and turn into a bowl. Add half the cheese and toss to coat well. Spoon the macaroni over the salmon mixture. Sprinkle over the remaining cheese. Grill for 5 minutes until the cheese is golden and bubbling. Garnish with tomato and watercress. Serve at once, straight from dish.

ROASTED ORIENTAL SALMON Serves 8 Note: The cooking time will depend on the thickness of the fish rather than its weight - a fatterfleshed fish will take more time than a lean one, even if they weigh the same. Preparation time: 20 min, plus at least 8 hr marinating, Cooking time: 40 min, plus as least 2 hr. cooling, Cals per serving: 390 Ingredients: whole salmon 2.5 kg (5 1/2 lb), cleaned and de-scaled lime wedges to serve For the marinade: 175 ml (6 fl oz) dark soy sauce 175 ml (6 fl oz) rice wine vinegar or dry sherry 6 garlic cloves, cut into wafer thin slices 7.5 cm (3 in) piece fresh root ginger 3 tbsp runny honey 4 whole star anise, lightly crushed Method: Make three to four diagonal slashes on either side of the cleaned fish and place it in a non-metallic dish.

To make the marinade, combine all the ingredients in a food processor or blender. Coat the salmon well with the marinade, then cover and chill for at least 8 hours, or overnight, turning it occasionally.

Preheat the oven to 200°C/180°C fan oven/Gas Mark 6. Place the salmon on a large piece of foil in a roasting tin, spoon a little of the marinade over the top and loosely wrap the foil around the fish.

Cook for 35 to 40 minutes or until the salmon is just cooked through.

Open the foil and place the fish under a hot grill for 6 to 8 minutes or until golden. Cool and chill the salmon until required.

Arrange the banana leaves on a serving plate and place the salmon on top. Garnish with lime wedges, then serve.

SALMON WITH DILL Serves 4 Preparation time: 10 minutes, Cooking time: 8-10 minutes, Oven: Preheat to 220°C (425°F, gas mark 7), Calories per serving: 535 Ingredients: 3 salmon steaks, each weighing 6 oz (175 g) 5 teaspoons virgin olive oil 3 tablespoons balsamic vinegar or white wine or dill vinegar Salt and freshly ground black pepper 8 fresh dill sprigs Method: Cut 4 squares of greaseproof paper and 4 of foil, each one large enough to enclose 1 salmon steak.

Brush 1 teaspoon of olive oil onto the paper squares and then place a salmon steak on each square.

Drizzle 1 teaspoon of olive oil and 1 tablespoon of vinegar over each steak, season with salt and pepper to taste, and top with 2 dill sprigs.

Wrap the salmon steaks carefully in the paper squares and then wrap these in the foil squares.

Place the wrapped steaks on a baking sheet and cook in the oven for 8- 10 minutes, until the salmon is just opaque in the centre.

Unwrap the foil, and then the paper, and carefully place the salmon steaks with their dill sprigs on serving plates.

SALMON WITH FENNEL SAUCE Serves 4 Ingredients: 3 salmon steaks, each weighing about 175 g (6 oz) 2 shallots, skinned and chopped 1 small fennel bulb, finely chopped 1 bay leaf 3 stalks fresh parsley, crushed 150 ml (1/4 pint) dry white wine 2 egg yolks 100 g (4 oz) butter, softened salt and pepper lemon juice, to taste fresh fennel sprigs, to garnish Method: Place the salmon steaks in a shallow ovenproof dish. Scatter the shallots, fennel, bay leaf and parsley over the top. Pour in the wine, cover tightly and bake at 180°C (350°F) mark 4 for 15 minutes, until fish is tender.

Strain off 100 ml (4 fl oz) of the cooking liquor. Turn off oven, re-cover the salmon and keep warm.

Boil the strained liquor until reduced to 15 ml (1 tbsp). Beat the egg yolks together in a medium heatproof bowl, then stir in the reduced liquor and work in half of the butter.

Place the bowl over a saucepan of hot water and whisk with a balloon whisk until the butter has melted. Gradually whisk in the remaining butter, whisking well after each addition, to make a thick, fluffy sauce. Remove the pan from the heat.

Add 10 ml (2 tsp) of the cooked fennel to the sauce and season to taste, adding a little lemon juice, if necessary.

Transfer the salmon to a warmed plate. Spoon the sauce over and garnish with fennel sprigs

POACHED SALMON WITH PENNE Serves 4 Ingredients: 4 x 275 g (9 1/2 oz) fresh salmon steaks 60 g (2 oz) 4 tbsp butter 175 ml (6 fl oz) 3/4 cup dry white wine sea salt 8 peppercorns fresh dill sprig fresh tarragon sprig 1 lemon, sliced 450 g (1 lb) dried penne 2 tbsp olive oil lemon slices and fresh watercress, to garnish lemon and watercress sauce: 25 g (1 oz) 2 tbsp butter 25 g (1 oz) 1/4 cup plain (all-purpose) flour 150 ml (1/4 pint) 5/8 cup warm milk juice and finely grated rind of 2 lemons 60 g (2 oz) watercress, chopped salt and pepper Method: Put the salmon in a large, non-stick pan. Add the butter, wine, a pinch of sea salt, the peppercorns, dill, tarragon and lemon. Cover, bring to the boil, and simmer for 10 minutes.

Using a fish slice, carefully remove the salmon. Strain and reserve the cooking liquid. Remove and discard the salmon skin and centre bones. Place on a warm dish, cover and keep warm.

Meanwhile, bring a saucepan of salted water to the boil. Add the penne and 1 tbsp of the oil and cook for 8 - 10 minutes, until tender but still firm to the bite. Drain and sprinkle over the remaining olive oil. Place on a warm serving dish, top with the salmon steaks and keep warm.

To make the sauce, melt the butter and stir in the flour for 2 minutes. Stir in the milk and about 7 tbsp of the reserved cooking liquid. Add the lemon juice and rind and cook, stirring, for a further 10 minutes.

Add the watercress to the sauce, stir gently and season to taste with salt and pepper.

Pour the sauce over the salmon and penne, garnish with slices of lemon and fresh watercress and serve.

SALMON PATE Serves 4 Ingredients: 225 g (8 oz) canned red or pink salmon, drained 150 g (5 oz) cup low fat curd cheese Few drops lemon juice Pinch ground mace, or ground nutmeg 1/4 tsp Tabasco sauce Freshly ground sea salt and black pepper 2 tbsps 1 % fat fromage frais, or low-fat natural yogurt 4 small pickles Method: Remove any bones and skin from the salmon. In a bowl, work the fish into a smooth paste with the back of a spoon.

Beat the curd cheese until it is smooth.

Add the salmon, lemon juice, seasonings, and fromage frais or natural yogurt to the curd cheese and mix well, until thoroughly incorporated.

Divide the mixture equally between 4 individual custard cups. Smooth the surfaces carefully.

Slice each pickle lengthways, 4 or 5 times, making sure that you do not cut completely through the gherkin at the narrow end. Splay the cut ends into a fan, and use these to decorate the tops of the pates in the custard cups.

SALMON TERIYAKI Serves 4 Ingredients: 675 g (1/2 lb) salmon fillet 30 ml (2 tbsp) sunflower oil watercress, to garnish For the teriyaki sauce: 4 ml (1 tsp) caster sugar 5 ml (1 tsp) dry white wine 5 ml (1 tsp) sake, rice wine or dry sherry 30 ml (2 tbsp) dark soy sauce For the condiment: 6 cm (2 in) fresh root ginger, grated pink food colouring (optional) 50 g (2 oz) mooli, grated Method: For the teriyaki sauce, mix together the sugar, white wine, sake or rice wine or dry sherry and soy sauce, stirring until the sugar dissolves.

Remove the skin from the salmon using a very sharp filleting knife.

Cut the fillet into strips, then place in a non-metallic dish. Pour over the teriyaki sauce and set aside to marinate for 10-15 minutes.

To make the condiment, place the ginger in a bowl and add a little pink food colouring if you wish.

Stir in the mooli.

Lift the salmon from the teriyaki sauce and drain.

Heat the oil in a preheated wok. Add the salmon in batches and stir-fry for 3 - 4 minutes, until it is cooked.

Transfer to serving plates, garnish with the watercress and serve with the mooli and ginger condiment.

TERIYAKI SALMON WITH SPINACH & NOODLES Serves 4 Preparation time: 10 min, plus 1 hr marinating, Cooking time: 8 min, Cals per serving: 450 Ingredients: 550 g (1 lb 4 oz) salmon fillet 3 tbsp teriyaki sauce 3 tbsp light soy sauce 2 tbsp vegetable oil 1 tbsp sesame oil 1 tbsp chopped fresh chives 2 tbsp chopped fresh root ginger 2 garlic cloves, crushed 350 g bag baby spinach leaves 3 x 160g packs yakisoba noodles furikake seasoning Method: Cut the salmon fillet into 1 cm (1/2 in) slices. Gently mix with the teriyaki sauce, then cover, chill and leave to marinate for 1 hour.

Mix together the soy sauce, 1 tablespoon of the vegetable oil, sesame oil, chives, ginger and garlic.

Set aside.

Heat the rest of the vegetable oil in a wok. Lift the salmon from the marinade and add to the pan.

Cook over a high heat until lightly coloured. Push to the side of the pan.

Add the spinach, cover and cook for 2 minutes over a high heat until wilted. Push to the side of the pan and add the noodles, along with 6 tablespoons of water and the seasoning sachets from the noodle packets. Cook, stirring until the noodles have loosened and warmed through. Add the soy sauce mixture and stir to combine, mixing in the spinach at the same time, but leaving the salmon at the side of the pan.

Divide the noodles among four deep bowls, then lay the salmon on top. Sprinkle with furikake seasoning and serve.

SALMON HERB PARCELS Serves 4 By wrapping the salmon in 'parcels' of foil, the flavour and goodness of the fish are sealed in and not lost in the cooking process. Salmon herb parcels may be served with parsley sauce, minted green peas and potato croquettes.

Ingredients: 3 salmon steaks 50 g (2 oz) butter 2 bay leaves, halved 4 parsley sprigs 4 onion slices 4 slivers of lemon rind 4 thyme sprigs or 1 tsp spoon dried thyme Salt and freshly ground black pepper Watercress sprigs to finish Method: Place each salmon steak on a square of foil, large enough to enclose the whole steak.

Place a knob of butter on each steak and top with 1/2 bay leaf, 1 parsley sprig, 1 onion slice, 1 sliver of lemon rind and 1 thyme sprig or sprinkling of dried thyme. Season to taste.

Wrap the steaks in the foil then place in an ovenproof dish. Barely cover the bottom of the dish with water and bake in a moderate oven (180°C/350°F or Gas Mark 4) for 15 to 20 minutes or until the salmon is tender. Test with a fork: the flesh should flake easily.

Remove the 'parcels' from the dish, unwrap and discard the herbs and seasonings before serving, garnished with watercress.

SMOKED SALMON ROLLS with LIGHT CHEESE MOUSSE Serves 4 Preparation time: 30 minutes, Chilling time: 2 hours, Ingredients: 4 oz (115 g) packet smoked salmon (4 large slices) 1 1/2 teaspoons powdered gelatine 3 oz (115 g) very low-fat natural cottage cheese Grated rind of 1/2 lime or lemon 1 tablespoon lime or lemon juice 1 heaped tablespoon mayonnaise 2 tablespoons freshly snipped chives 1 tablespoon freshly chopped dill Freshly ground black pepper Dill sprigs or whole chives for garnish Lime or lemon wedges for serving Method: Sprinkle the gelatine over 2 tablespoons of water in a small, heatproof bowl. Leave to soak for about 5 minutes, until spongy. Drain off any liquid from the cottage cheese and press through a fine sieve into a bowl. Leave to one side.

Stand the bowl of gelatine in a saucepan containing enough hot water to reach halfway up the side of the bowl. Heat gently until all the grains of gelatine have completely dissolved. Remove the bowl from the water and leave to cool briefly.

Stir the dissolved gelatine into the sieved cottage cheese until evenly mixed. Finely grate the lime or lemon rind and add, along with the juice, mayonnaise, chopped herbs and black pepper. Beat well to mix and cover the bowl. Chill the mousse in the refrigerator for 1 hour, or until the mousse is just set.

Cut each salmon slice in half lengthways and grind black pepper over each piece. Place equal amounts of the cheese mousse in neat mounds at the end of each piece of salmon. Carefully roll the salmon around the mousse and arrange seam side down on a board. Cover and chill in the refrigerator for at least 1 hour.

Serve the salmon rolls on individual plates with a garnish of dill sprigs or whole chives and lime or lemon wedges. Granary, rye or pumpernickel bread also go well with this dish

SALMON STEAKS with SAUCE CHORON Serves 4 Ingredients: 4 salmon steaks, about 675 g (1 1/2 lbs) in total weight 120 g (4 oz) butter 3 egg yolks Juice and rind of 1 orange 1 tbsp lemon juice Salt and pepper 2 tbsps double cream Method: Pin the ends of the salmon steaks together with cocktail sticks.

Arrange in a round dish with the secured ends towards the middle. Cover loosely and cook on MEDIUM for 8-12 minutes, or until just cooked. Turn the fish over halfway through the cooking time.

Leave covered whilst preparing the sauce.

3, In a glass measure melt the butter for 1 minute on HIGH. Beat the egg yolks with the orange juice and rind, lemon juice and salt and pepper. Stir the mixture gradually into the butter.

Cook on LOW for 15 seconds and whisk. Repeat every 15 seconds until the sauce thickens, about 3 minutes. Place the bowl in iced water if the sauce starts to curdle. Stir in the cream.

Arrange the salmon steaks on a serving dish and pour over some of the sauce. Serve the rest of the sauce separately

SALMON and PRAWN SPRING ROLLS with PLUM SAUCE Serves 4 Ingredients: 125 g (4 1/2 oz) salmon fillet, skinned, boned and cut into 3 mm (1/8 inch) cubes 60 g (2 1/4 oz) beansprouts 60 g (2 1/4 oz) Chinese leaf, finely shredded 25 g (1 oz) spring onion, finely chopped 60 g (2 1/4 oz) deseeded red pepper, finely sliced into strips 1/4 tsp five-spice powder 60 g (2 1/4 oz) peeled, cooked prawns 4 spring roll wrappers, halved widthways vegetable oil spray 1/4 tsp sesame seeds For the plum sauce: 100 ml (3 1/2 fl oz) water 50 ml (2 fl oz) freshly squeezed orange juice 1/2 tsp chopped red chilli 1 tsp grated root ginger 200g (7oz), stoned weight, red plums 1 tsp chopped spring onion 1 tsp chopped fresh coriander leaves 1/4 tsp sesame oil Method: Preheat the oven to 180°C/350°F/Gas Mark 4.

To make the sauce, put the water, orange juice, chilli, ginger and plums into a medium, lidded saucepan and bring to the boil. Reduce the heat, cover and simmer for 10 minutes. Remove from the heat, blend with a hand- held electric blender, or use a food processor, then stir in the spring onion, coriander and sesame oil. Leave to cool.

Heat a non-stick wok over a high heat, add the salmon and stir-fry for 1 minute. Remove from the wok with a slotted spoon onto a plate. Using the cooking juices from the salmon, stir-fry the vegetables with the five-spice powder until just tender, drain in a colander, then stir in the cooked salmon and prawns - the mixture should be quite dry to prevent the pastry from becoming soggy.

Divide the salmon and vegetable mixture into 8 portions. Spoon each portion along one short edge of each pastry rectangle and roll up, tucking in the sides.

Lay the spring rolls on a non-stick baking tray and spray lightly with vegetable oil, sprinkle with sesame seeds and bake in the oven for 12 - 15 minutes, or until golden brown.

Serve the spring rolls with the cold plum sauce separately.

SALMON PIES Serves 4 Ingredients: 225 g (8 oz) plain flour, sifted Pinch salt 120 - 180 g (4 - 6 oz) butter or margarine Cold water Filling: 1 large can pink salmon 45 ml (3 tbsps) oil 45 g (3 tbsps) flour 1/2 green pepper, seeded and finely diced 2 spring onions, finely chopped 1 stick celery, finely chopped 280 ml (1/2 pint) Salt and pepper Method: Sift the flour in a bowl with a pinch of salt and rub in the butter or margarine until the mixture resembles the breadcrumbs. Add enough cold water to bring the mixture together. Knead into a ball, wrap well and chill for about 30 minutes before use.

Drain salmon and remove any skin. Discard small bones.

Heat the oil in a small saucepan for the filling and add the flour. Cook slowly, stirring constantly until the flour turns a rich dark brown.

Add the remaining filling ingredients, stirring constantly while adding the milk. Bring to the boil, reduce the heat and cook for about 5 minutes. Add the salmon to the sauce.

Divide the pastry into 4 and roll out each portion on a lightly-floured surface to about 5 mm (1/4 inch) thick.

Line individual flan or pie dishes with the pastry, pushing it carefully onto the base and down the sides, taking care not to stretch it. Trim off excess pastry and reserve.

Place a sheet of greaseproof paper or foil on the pastry and pour on rice, pasta or baking beans to come halfway up the sides. Bake the pastry blind for about 10 minutes in a pre-heated 200°C (400°F) Gas Mark 6 oven.

Remove the paper and beans and bake for an additional 5 minutes to cook the base.

Spoon in the filling and roll out any trimmings to make a lattice pattern on top.

Bake a further 10 minutes to brown the lattice and heat the filling.

Cool slightly before serving.

SPINACH and SALMON TERRINE Serves 6 - 8 Preparation time: 40 minutes, Chilling time: Overnight, Cooking time: 1 hour, Oven: Preheat to 180°C (350°F, gas mark 4) Ingredients: 1 lb (450 g) fresh young spinach 1 lb (450 g) salmon, skinned and boned 3 large eggs 1 teaspoon salt Freshly ground black pepper 1 level teaspoon ground nutmeg 1/4 pint (150 ml) single cream For the redcurrant sauce: 8 oz (225 g) redcurrant jelly Juice of 1 orange Peel of 1/2 orange 1 teaspoon white wine vinegar Pinch of salt Fresh redcurrants for garnish (optional) Method: Butter the loaf tin and line its base with buttered greaseproof paper. Wash the spinach, removing any large stalks or veins, and pat the leaves dry.

Cut two-thirds of the salmon into 3/4 in (20 mm) cubes, and roughly cut up the remaining third.

Break the eggs into the liquidiser, and then add the roughly cut salmon, salt, pepper and nutmeg.

Gradually feed in all the spinach while pureeing the salmon mixture.

Once everything has been finely pureed, stir in the cream and cubes of salmon. Pour the mixture into the prepared loaf tin and cover with foil.

Place two folded sheets of newspaper in the bottom of a large ovenproof dish or deep baking tray, stand the loaf tin on the paper, and fill with boiling water to within 1/2 in (15 mm) of the rim of the loaf tin. The paper prevents the bottom of the terrine from cooking too fast, and from turning brown.

Cook for 1 hour, until the spinach mixture has set, then cool and refrigerate.

Cut the orange peel into large pieces. Place all the ingredients for the sauce in a pan and heat gently. Stir until all the redcurrant jelly has melted. Remove the pieces of orange peel before serving.

When the terrine is quite cold, turn it out of the tin and carefully remove the greaseproof paper.

With a sharp knife cut into 1/2 in (15 mm) slices with a gentle sawing action, and put them on individual dessert plates.

Just before serving, pour a little of the warm redcurrant sauce around each slice and garnish with a small bunch of redcurrants.

MARINATED SALMON Serves 6

Ingredients: 140 ml (1/4 pint) dry white wine 2 tsps white wine vinegar or lemon juice 1 cinnamon stick 1 tsp coarsely ground white peppercorns 1 tbsp crushed coriander seeds 1 whole cloves 1 onion, finely chopped 2 tsps sugar 4 tbsps oil 450 g (1 lb) salmon, filleted and skinned Curly endive or watercress Method: Combine the white wine, vinegar, spices, onion and sugar in a glass measure.

Cook for 6 - 8 minutes on HIGH. Stir in the oil and allow to cool slightly Cut the salmon across the grain into thin slices and arrange in a large, shallow dish.

Pour over the white wine and spice mixture and leave to cool at room temperature.

Cover and put into the refrigerator for at least 4 hours. Serve arranged on a bed of curly endive with a little of the marinade spooned over.

SALMON PARCELS Serves 4

Do not try to make too tight a parcel or it may break open during baking. But be sure to seal parcels firmly.

Ingredients: 4 x 175-225 g (6 - 8 oz) salmon steaks, skinned and bones removed, defrosted if frozen 40 g (1 1/2 oz) butter, softened 1 tablespoon finely chopped fresh parsley 1/2 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme pinch of sweet paprika salt and freshly ground black pepper 400 g (13 oz) frozen puff pastry, defrosted 4 teaspoons lemon juice little beaten egg, to glaze 4 lemon slices sprinkled with paprika, to garnish Method: Heat the oven to 200C/400F/Gas 6.

Put the butter in a small bowl with parsley, thyme and paprika. Season well with salt and pepper and beat with a wooden spoon until the herbs and spices are thoroughly blended with the butter.

Divide the pastry into 4 equal pieces. Roll each piece out on a lightly floured board into a circle about 18 cm/7 inches in diameter, or large enough to enclose a salmon steak.

Spread each salmon steak with a quarter of prepared butter and place, buttered side up, on onehalf of a pastry circle. Sprinkle the salmon steak with a little lemon juice and season lightly with salt and freshly ground black pepper.

Moisten edges of each pastry circle with water, then fold over to cover salmon and seal firmly to make neat parcels. Make diagonal cuts on top and decorate with pastry trimming, if wished.

Dampen a baking sheet and place the pastry parcels on it. Brush the parcels with beaten egg to glaze.

Bake just above centre of the oven for 20 minutes, then lower the heat to 180°C (350°F) Gas 4 and cook for a further 15 minutes or until the pastry is well risen and golden brown. Serve the salmon parcels hot or cold, garnished with lemon slices dusted with paprika.

SWEET and SOUR SALMON Serves 8 Ingredients: 3 medium onions, sliced 3 lemons, sliced 175 ml (6 fl oz) honey 50 g (2 oz) seedless raisins bay leaf 8 thin salmon steaks 5 g (1 tsp) salt 700 ml (1 1/4 pt) water 8 crushed ginger snaps (brandy snap biscuits) 100 ml (4 fl oz) cider vinegar 70 g (2 1/2 oz) sliced blanched almonds Method: Combine the onions, lemon slices, honey, raisins, bay leaf, salmon steaks, salt and water in a large saucepan.

Cover and cook over a low heat for 30 minutes. Remove the fish.

Add the ginger snaps, vinegar and almonds to the fish stock.

Cook over a low heat.

Stir until smooth. Pour over the fish, and serve either warm or cold.

SALMON and STRAWBERRY Serves 2 - 4 Ingredients: 4 oz (125 g) strawberries hulled 3-inch (7.5 cm) piece cucumber, thinly sliced 2 - 3 oz (50 - 75 g) smoked salmon, thinly sliced 6 small mint sprigs Dressing: 4 oz (125 g) strawberries, pureed 2 tbsp oil 1 tsp lemon juice To garnish: mint leaves Method: Slice the strawberries lengthways, and place in a bowl with the cucumber.

Cut the salmon into diamond shapes and mix with the fruit. Add the mint.

Whisk dressing ingredients together with plenty of freshly ground black pepper.

Pour over the salad and turn to coat thoroughly. Garnish with mint.

SALMON CUTLETS with ANCHOVY BUTTER Serves 4 Ingredients: 4 anchovy fillets 20 ml (1 1/2 tbsp) milk 50 g (2 oz) butter pepper and Tabasco to taste a little oil 4 salmon cutlets parsley sprigs 4 lemon wedges Method: First make the anchovy butter. Soak the anchovy fillets in the milk for 1/2 hour then mash with a wooden spoon until creamy.

Cream in the butter and season. Chill until needed.

Preheat the grill to "high". Oil the grill rack.

Put a small knob of Anchovy Butter (divide a quarter of the mixture in four) on each cutlet and arrange so each gets an even heat. Grill for 4 minutes.

Turn the cutlets with a fish slice and place another quarter of the butter among the steaks. Grill on the second side for 4 minutes.

Reduce the heat and allow to cook for a further 3 minutes, less if the cutlets are thin.

Serve with a quarter of the remaining anchovy butter in a neat pat on top of each cutlet.

Garnish with parsley sprigs and lemon wedges.

SALMON GRATIN with SPINACH Ingredients: 10 oz (300 g) frozen spinach 1 lb (500 g) fillet of salmon butter to grease the oven proof dish 1/2 stock cube 1 tsp cornflour black pepper 1 pint (500 ml) single cream 3 tbsp pine kernels Method: Preheat the oven to gas mark 6 (400° F or 200° C). Defrost the spinach following the instructions on the packet. Wash and dry the fillet of salmon.

Grease the oven proof dish and line with the spinach. Add the salmon pieces. Dissolve the stock cube in a little hot water and mix together with the single cream and cornflour. Season with pepper, Pour the sauce over the salmon fillets. Sprinkle the pine kernels over the gratin, place the oven proof dish in the centre of the oven and bake for approximately 25 minutes. Serve with rice or green fettuccine.

SALMON PATE #2 Serves 4 Ingredients: 225 g (8 oz) canned red or pink salmon, drained 150 g (5 oz) low fat curd cheese Few drops lemon juice Pinch ground mace, or ground nutmeg 1/4 tsp tabasco sauce Freshly ground sea salt and black pepper 2 tbsps 1% fat fromage frais, or low-fat natural yoghurt 4 small gherkins Method: Remove any bones and skin from the salmon. In a bowl, work the fish into a smooth paste with the back of a spoon.

Beat the curd cheese until it is smooth.

Add the salmon, lemon juice, seasonings, and fromage frais or natural yoghurt to the curd cheese and mix well, until thoroughly incorporated.

Divide the mixture equally between 4 individual ramekins. Smooth the surfaces carefully Slice each gherkin lengthways, 4 or 5 times, making sure that you do not cut completely through the gherkin at the narrow end. Splay the cut ends into a fan, and use these to decorate the tops of the pates in the ramekins.

QUICK SALMON MOUSSE Serves 4 Ingredients: 450 g (1 lb) salmon 1 bay leaf 4 tbsps water 120 g (4 oz) low fat soft cheese 1/2 tsp tomato puree 2 tsps chopped fresh dill 1 tbsp lemon juice Salt Dash Tabasco 4 tbsps mayonnaise 120 g (4 oz) sliced smoked salmon Cucumber slices Lemon slices Fresh dill Method: Place the fish in a small casserole with the bay leaf and the water. Cover and cook for 4 - 6 minutes on high or until the fish flakes.

Remove the skin and bones and put the fish into a food processor or blender. Reserve the cooking liquid. Process the fish with the cheese, tomato puree, lemon juice, dill, salt and Tabasco until smooth.

Add the reserved liquid as necessary if the mixture is too thick.

Spoon into mounds on 4 small serving dishes and chill until firm. Before serving, spread 1 tbsp of mayonnaise carefully over each mound of salmon mousse.

Cut the slices of smoked salmon to size and press onto the mayonnaise carefully to cover the mousse completely Leave at room temperature for about 30 minutes before serving. Garnish with the slices of cucumber and lemon and the fresh dill.

Home Smokers Offset smokers

An example of a common offset smoker

The main characteristics of the offset smoker are that the cooking chamber is usually cylindrical in shape, with a shorter, smaller diameter cylinder attached to the bottom of one end for a firebox. To cook the meat, a small fire is lit in the firebox, where airflow is tightly controlled.

The heat and smoke from the fire is drawn through a connecting pipe or opening into the cooking chamber. The heat and smoke cook and flavor the meat before escaping through an exhaust vent at the opposite end of the cooking chamber. Most manufacturers' models are based on this simple but effective design, and this is what most people picture when they think of a "BBQ smoker." Even large capacity commercial units use this same basic design of a separate, smaller fire box and a larger cooking chamber.

The UDS

A diagram of a typical Upright drum Smoker The Upright Drum Smoker (also referred to as an Ugly Drum Smoker or UDS) is exactly what its name suggests; an upright steel drum that has been modified for the purpose of pseudo-indirect hot smoking.

There are many ways to accomplish this, but the basics include the use of a complete steel drum, a basket to hold charcoal near the bottom, and cooking rack (or racks) near the top; all covered by a

vented lid of some sort. They have been built using many different sizes of steel drums (30 gallon, 55 gallon, and 85 gallon for example), but the most popular size is the common 55 gallon drum.

This design is similar to smoking with indirect heat due to the distance from the coals and the racks (typically 24"). The temperatures used for smoking are controlled by limiting the amount of air intake at the bottom of the drum, and allowing a similar amount of exhaust out of vents in the lid.

UDSs are very efficient with fuel consumption and flexible in their abilities to produce proper smoking conditions, with or without the use of a water pan or drip pan. Most UDS builders/users would say a water pan defeats the true pit BBQ nature of the UDS, as the drippings from the smoked meat should land on the coals, burning up, and imparting a unique flavor one cannot get with a water pan.

Vertical water smoker

A vertical water smoker (also referred to as a bullet smoker because of its shape) is a variation of the upright drum smoker.

It uses charcoal or wood to generate smoke and heat, and contains a water bowl between the fire and the cooking grates.

The water bowl serves to hold the temperature down and also to add humidity to the smoke chamber. In addition, the bowl catches any drippings from the meat that may cause a flare up.

Vertical water smokers are extremely temperature stable and require very little adjustment once the desired temperature has been reached. Because of their relatively low cost and stable temperature.

Smoke Box Method

This more traditional method uses a two-box system: The fire box and the food box. The fire box is typically adjacent or under the cooking box, and can be controlled to a finer degree.

The heat and smoke from the fire box exhausts into the food box, where it is used to cook and smoke the fish. These may be as simple as an electric heating element with a pan of wood chips placed on it, although more advanced models have finer temperature controls.

A diagram of a propane smoker A propane smoker is designed to allow the smoking of meat in a somewhat more controlled environment. The primary differences are the sources of heat and of the smoke. In a propane smoker, the heat is generated by a gas burner directly under a steel or iron box containing the wood or charcoal that provides the smoke.

The steel box has few vent holes, on the top of the box only.

By starving the heated wood of oxygen, it smokes instead of burning. Any combination of woods and charcoal may used. This method uses less wood.

Preservation Smoke is an antimicrobial and antioxidant, but smoke alone is insufficient for preserving food in practice, unless combined with another preservation method. The main problem is the smoke compounds adhere only to the outer surfaces of the food; smoke does not actually penetrate far into meat or fish. In modern times, almost all smoking is carried out for its flavor.

Artificial smoke flavoring can be purchased as a liquid to mimic the flavor of smoking, but not its preservative qualities (see also liquid smoke).

In the past, smoking was a useful preservation tool, in combination with other techniques, most commonly salt-curing or drying. In some cases, particularly in climates without much hot sunshine, smoking was simply an unavoidable side effect of drying over a fire. For some long-smoked foods, the smoking time also served to dry the food.

Drying, curing, or other techniques can render the interior of foods inhospitable to bacterial life, while the smoking gives the vulnerable exterior surfaces an extra layer of protection. For oily fish smoking is especially useful, as its antioxidant properties delay surface fat rancidification. (Interior fat is not as exposed to oxygen, which is what causes rancidity.)

Some heavily-salted, long-smoked fish can keep without refrigeration for weeks or months. Such heavily-preserved foods usually require a treatment such as boiling in fresh water to make them palatable before eating.

Foods have been smoked by humans throughout history. Originally this was done as a preservative.

In more recent times fish is readily preserved by refrigeration and freezing and the smoking of fish is generally done for the unique taste and flavour imparted by the smoking process.

A smokehouse is a building where fish or meat is cured with smoke. In traditional fishing villages, a smokehouse was often attached to the cottages the fishermen lived in. The smoked products might be stored in the building, sometimes for a year or more.

Traditional smokehouses served both as smokers and to store the smoked fish Food preservation occurred by salt curing and extended cold smoking for two weeks or longer. Smokehouses were often secured to prevent animals and thieves from accessing the food.

Traditional versus mechanical Today there are two main methods of smoking fish: The traditional method and the mechanical method.

The traditional method involves the fish being suspended in smokehouses over slowly smoldering wood shavings.

The fish are left overnight to be naturally infused with smoke.

In the mechanical method smoke is generated through the use of smoke condensates, which are created by the industrial process of turning smoke into a solid or liquid form. The flow of smoke in the mechanical kiln is computer controlled and the fish generally spend less time being smoked than in a traditional kiln.

Laminar air-flow technology allows mechanical kilns to achieve a higher production rate, while the use of micro-processors has allowed mechanical kiln smokers increased sensor coverage within the

kiln. However, traditional smokers argue that this removes the human element from production. They feel that a computer is no substitute for many years of hands-on experience. Most traditional smokehouses have developed their method across generations.

Mechanical kiln smoked fish represents a quantitative approach where supermarkets represent the main market.

Traditional fish smoking is a qualitative process.

Traditional smoked fish is a high-end product sought after by restaurants. Fish that can be smoked at home: Trout; Salmon; Eel popular in eastern/northern Europe; Cod; Haddock; Herring; Mackerel; Sea Bass; Mullet;

Wood for using in Smokers Apple: Produces a sweet, fruity taste. Good mild wood which works well on poultry and ham.

Alder: It is the wood that is greatly preferred for most any fish especially salmon.

Cherry: Similar to apple... sweet and usually very fruity depending on the age of the wood. Tends to be mild making it a good choice for poultry, fish, and ham.

Hickory: One of the best-known woods for smoking, it can be a bit to pungent so great care must be taken so that it is not overused. Most feel it is excellent on ribs and most red meats. Can also be used very sparingly on cuts of poultry. (should be able to get this at the local hardware/department store) Maple: Gives a light and sweet taste which best compliments poultry and ham.

Mesquite: Some peoples favourite barbecue wood however, great care must be taken or it can become overpowering. Best not used for larger cuts which require longer smoking times.

Oak: Good choice for larger cuts which require longer smoking times. Produces a strong smoke flavour but usually not overpowering. Good wood for Brisket.

Pecan: Gives somewhat of a fruity flavour and burns cooler than most other barbecue woods. It is similar to Hickory and is best used on large cuts like brisket and pork roast but can also be used to compliment chops, fish and poultry.

You will have to experiment with the various woods to find out what works for you and what does not.

Smoking Methods Smoking fish is something that many of us have never considered before and while you may not have access to say a trout specifically; this method of smoking will work on other fish as well. I usually do not brine trout however; I will cover it in case you want to try it.

Preparing the Trout In cleaning the trout, it is best to cut the fish's head off and then make a shallow incision from the anus to the gills. You can then hold the fish up with one hand and use the other hand to gut the fish making sure to get the bloodline that runs along the length of the fish.

Wash the fish in some salty water to help get rid of any bad flavours and lay the fish aside for brining.

Brining a Trout I use a pretty basic brine that basically consists of the following: 2 Cups Water 2 TBS Kosher Salt 1 TBS Cajun Seasoning Feel free to add some hot sauce, wine, pepper, low sodium soy sauce, etc.

Let the fish brine completely covered for about an hour making sure the brine is able to get into the inside of the fish as well as the outside.

One of my favourite additives is 2 tablespoons of thick Jack Daniels barbecue sauce to the mix; this gives the smoked fish that little bit extra something special Once brining has completed, lay the fish on a paper towel and let the skin dry a little while you get the smoker ready.

Three common factors in all hot fish-smoking recipes are salt, smoke, and heat. This guide explains the basic techniques for preparing delicious hot-smoked fish safely. It also recommends refrigerated storage for all smoked fish.

Note that the process described here applies to fish smoked using heat and is distinct from coldsmoked fish. (Cold-smoked fish is cured and smoked at temperatures below a range of 80–90°F during the smoking process, which means it is un-pasteurized and therefore must be handled carefully to avoid illness from harmful bacteria.)

Smoked fish is good, but...Fish smoked without proper salting and cooking can cause food borne illness—it can even be lethal.

Many dangerous bacteria can and will grow under the conditions normally found in the preparation and storage of smoked fish. Clostridium botulinum is the most notorious of these bacteria, but there are other harmful ones as well.

Because it is not easy for a producer at home to determine the final salt content of fish, the following parameters for adequate cooking while the fish is being smoked and refrigeration after the fish is smoked are the only ways a consumer can ensure a product will not support the growth of harmful bacteria: • You

must heat the fish until the internal temperature reaches 150°F (preferably 160°F) and is maintained at this temperature for at least 30 minutes.

• You

must salt or brine fish long enough to ensure that adequate salt is present throughout the smoked fish (at least 3.5% water phase salt);

•

If storing, you must keep smoked fish under refrigeration at 38°F or less.

Higher fat fish absorb smoke faster and have better texture after smoking than lower fat fish. Some of the ideal species for smoking are shad, sturgeon, smelt, herring, steelhead, salmon, mackerel, sablefish, and tuna.

You can smoke any fish without worrying about food borne illness if you observe the basic principles explained below for preparation, salting, smoking, cooking, and storage.

Preparation: Different species of fish require different preparation techniques. Salmon are usually prepared by removing the backbone and splitting. Bottom fish are filleted. Small fish such as herring and smelt should be headed and gutted before brining Certain principles apply in all cases. First, use good quality fish. Smoking will not improve fish quality; in fact, it may cover up certain conditions that could create food safety problems later.

Thaw frozen fish in cool ambient air or clean fresh water.

Clean all fish thoroughly to remove blood, slime, and harmful bacteria. Keep fish as cool as possible at all times, but do not refreeze. When you cut fish for smoking, remember that pieces of uniform size and thickness will absorb salt in a similar way, reducing the chance that some pieces of fish will be either under- or over-salted. Do not let fish sit longer than 2 hours at room temperature after cleaning and before smoking.

Salting: Salt preserves smoked fish by reducing the moisture content. However, without chemical analysis, it is hard to be certain that a fish has absorbed enough salt. That is why proper cooking and refrigerated storage are essential for safety. The following rules of thumb are useful to approximate the proper salt level for smoked fish.

Salt the fish before smoking in a strong salt solution (brine)

Salting fish in a brine that is 1-part table salt (non-iodized and with no anti-caking agent) to 7 parts water by volume for 1 hour will work in most cases. For instance, 1 cup of salt with 7 cups of water will salt 2–3 pounds of fish. (This proportion will read approximately 60° SAL on the scale of a salometer.

By weight, this formulation would be 1.57 pounds of salt per gallon of water.) A salometer is an instrument that can be purchased from a scientific supply store or a salt manufacturer for measuring the salt concentration of brine.

A gutted herring requires about 30 minutes brine time in a refrigerator; large or oily fish (e.g., 2–3 inch chunks or steaks from a 30-pound salmon) require about 2 hours.

Decrease the brine time for low fat and skinned fish. When experimenting with brining time, start with 15 minutes per half inch of fish thickness. Fish pieces should not overlap when they are being brined or salt uptake will not be uniform.

A smoked fish with a definite—but not unpleasantly high—salt flavour probably has absorbed enough salt.

Dry salting techniques are acceptable, and the same general rules apply. However, using a brining solution typically yields a more uniform salt concentration.

Many recipes call for brines with a lower salt concentration than the 1 part table salt to 7 parts water noted above—but for 18–24 hours. These extended periods offer more opportunity for bacterial growth and possible spoilage later, and probably increase the mess you have to clean up later.

Once the brining period is complete, rinse the fish surface and allow it to air dry meat side up on a greased rack in a cool place until a pellicle forms (i.e., at least 1 hour) before smoking.

A pellicle is a shiny, slightly tacky skin that will form on the meat surface of your fish. If proper drying conditions are not available (cool, dry air), place the fish in a smoker with low heat (80–90°F), no smoke, with the doors to the smoker open so the pellicle can form. Use a low, clean flame if you have a wood heat source. A pellicle will: give the smoke a chance to deposit evenly during smoking 2) help prevent surface spoilage during smoking.

1)

Smoking and cooking Hot-smoked fish require 2 sequential processes: smoking followed by cooking. The length of smoking time depends on the flavour and moisture level you want. Smoking first will result in a better-tasting product due to less of a baked fish flavour and curd formation caused by juices boiling out of the fish. Some oily fish (such as sablefish) may never appear to dry out the way salmon or tuna do, but they will still be properly smoked if this procedure is followed.

Smoke your fish for up to 2 hours at around 90°F in a smoker, and then increase the heat until the fish reaches a temperature of at least 150°F (preferably 160°F) and cook for at least 30 minutes.

It is important to measure product temperature because of variations in how warm air circulates inside smokers.

A long-stemmed thermometer inserted into the thickest piece of fish through a hole in the smoker

wall will allow temperature monitoring without opening the door. Ensuring that the thickest section of meat is at a high enough temperature should be sufficient for the rest of the fish. If the air temperature in your smoker cannot reach 200–225°F, you’ll need to cook the fish in your kitchen oven within 2 hours after the smoking process.

Waiting longer presents a danger of spoilage from bacterial growth. As in a smoker, the core temperature in the thickest piece of the fish must be maintained at a minimum 150°F for 30 min.

Other Fish This procedure can be used with other fish like salmon, tilapia, catfish, crappie, etc. with varying results depending on what types of fish you and your family like to eat. Chances are good that if you like the fish fried or baked then you will absolutely love it smoked.

Hot Smoking Fish This is really a method better thought of as smoke/cooking, rather than the more involved cold smoking process traditionally used to preserve meats. Fish cooked in the smoke/cooker should be eaten straight away. If kept in a fridge treat as cooked fish!

Start by preparing your fish the moment they are caught by getting them in to ice immediately. Fish flesh goes bad quickly if not keep cool.

I like to remove all the bones from a fillet and leave the skin in place. Sprinkle salt over the fillets and leave for 30 minutes to draw out some of the moisture. Rinse in cold water then pat the surface dry with a paper towel. You can omit this step if you wish but it is essential for watery species such as red cod.

Place the two metal dishes filled with mentholated spirit on the ground. Light the spirits and place the smoker over them.

Resist lifting the lid until the mentholated spirits has all burnt off. This should take about fifteen minutes.

A smoke/cooker is very portable and great taken on your trip to the lake. Fresh fish cooked on the spot. You just can't beat it for taste!

Rub brown sugar into the flesh. Put heaps on. This acts as a buffer to the smoke and improves the taste. Too much will simply run off so there is no danger of over sweet fish. You can add a drop of whisky, pepper, herbs and the like at this stage.

Line the smoker with foil. This makes it easier to clean. You only want a handful or two of oak sawdust - too much gives a bitter taste.

Place the two metal dishes filled with mentholated spirit on the ground. Light the spirits and place the smoker over them.

Resist lifting the lid until the mentholated spirits has all burnt off. This should take about fifteen minutes.

A smoke/cooker is very portable and great taken on your trip to the lake. Fresh fish cooked on the spot. You just can't beat it for taste!

Timescale for Smoking Fish Weight of Each Piece of Fish

Approximate Smoking Time

¼ lb. To ½ lb.

1¼ hour to 1½ hour

½ lb. To 1 lb.

1½ hour to 2 hours

1 lb. To 2 lbs.

2 hours to 2½ hour

3 lbs. To 4 lbs.

2½ hour to 3 hours

Brining Times The type of fish, the weight of the pieces and whether the skin has been left on or removed establish the brining time. Following are general guidelines for time of brining. Adjustments to the general guidelines for type of fish and whether the skin is left on or removed are discussed below.

Weight of Each Piece of Fish

Time for Brining

Under ¼ lb.

30 minutes

¼ lb. To ½ lb.

45 minutes

½ lb. To 1 lb.

1 hour

1 lb. To 2 lb.

2 hours

2 lbs. To 3 lbs.

3 hours

3 lbs. To 4 lbs.

4 hours

4 lbs. To 5 lbs.

5 hours

There are many different versions so feel free to experiment, however I have included some brine recipes on the following pages for you to try out.

Like everything you will either like the taste or you won’t it is all down to trial and error until your taste buds like what they taste.

Brine Mixes Brine Mix 1 This makes a lot but you can keep unused brine in the fridge for a few weeks for use later, or simply scale down proportionally.

Take 4 litres of water and add 500mL salt, 250mL brown sugar, 75mL lemon juice, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon allspice, 2 teaspoons white pepper.

Mix until the sugar and salt are dissolved.

Place the fish fillets in a non-metallic bowl and pour in enough brine to cover. Swish them about to make sure they are wet, and leave for 30 minutes in a cool place. Make sure no four-legged creatures can steal them!

After 30 minutes, remove the fillets and dry on kitchen towel. For the really best results, you need to air-dry the fillets so they get a good texture in the smoker.

I have a fan oven which has a fan-only setting (no heat). This is ideal, and will dry the fillets sufficiently in an hour. Alternatively let them dry in a cool draughty place if possible.

The dried sugar/salt crust is called a pellicle Brine Mix 2 1

-5 lbs fish, roughly

Brine 1-gallon water 1 1/3 cups canning salt 2/3 cup brown sugar Directions: Mix all ingredients very well until sugar is dissolved.

Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.

Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.

Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.

Brine Mix 3 1 gallon of water at room temperature 2 cups salt 1 cup brown sugar 1/3 cup lemon juice 1 tablespoon garlic juice (or 1 tablespoon garlic powder) 1 tablespoon onion powder 1 tablespoon allspice (it is best to sift this into the water to avoid clumping 2 teaspoons white pepper

Brine Mix 4 1/3 cup brown sugar 1/4 cup non-iodized salt 1 cups soy sauce (1 cup soy and 1 cup Yoshidas original gourmet sauce really improves things!!)

1 cup water 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp pepper (black) 1/2 tsp Tabasco 1 cup dry white wine and here is the kick. 1/2 tsp dry mustard Mix dry ingredients then add liquids. Cover fish with brine.

I like to brine my fish for 48 hours overhauling the fish twice during that period. I also use a tight sealing Tupperware container (1.5 gal) and brine in the fridge.

Brine Mix 5 This is the mojo for Montana Bull Trout. Also works excellent for all salmon.

3/4 oz. ground Mace 3/4 oz. ground Allspice 1/3-1/2 oz. White Pepper 1/2 oz. Garlic Powder 2 cups dark brown sugar 1.1/2 cup Salt Mix well in warm water.1-1/2 to 2 quarts.

Add fish then put in fridge for 12-24 hours depending on your taste.

Salmon tastes like a candy bar with this recipe.

Brine Mix 6 A basic brine that basically consists of the following: 2 Cups Water 2 TBS Salt 1 TBS Cajun Seasoning Feel free to add some hot sauce, wine, pepper, low sodium soy sauce, etc.

Let the fish brine completely covered for about an hour making sure the brine is able to get into the inside of the fish as well as the outside.

Once brining has completed, lay the fish on a paper towel and let the skin dry a little while you get the smoker ready.

Brine Mix 7 Smoked Lake Trout Ingredients: 5 Pound lake trout 2 Cups non iodized salt 1 Gallon of water 1/4 Cups of white sugar ¾ Cups brown sugar Freshly squeezed lemon 2 Teaspoons of garlic powder 1 Tbsp liquid smoke Small bottle of pickle spice 5 diced green onions Pepper to taste Mix all the ingredients listed above to form the brine.

Soak the trout fillets on the skin in the brine for 24 to 36 hours. Rinse the fish in clear water.

Pat dry with paper towels.

Let the fish sit in the open air for 1 hour, or until a film forms. Smoke for four to six hours at 190 degrees.

Brine Mix 8 1 gallon of water 1 cup of brown sugar 1 tbs of garlic powder or juice 1 tbs of Allspice 2 tsp of white pepper 2 cups of salt 1/3 cup of lemon juice 1 tbs of onion powder This is a classic smoking fish brine recipe. Combine the ingredients together in a mixing bowl and mix them up until they blend together. Try to use a plastic mixing bowl and not metal or wood containers.

Completely submerge your fish in the mixture and place in the refrigerator. The longer you leave the fish in the mixture, the more flavour it will have. Keep the brining process to three hours or less.

Brine Mix 9 1 cup of brown sugar ¼ tsp of onion salt 1 tsp of Lawry's seasoning salt ½ cup non-iodized salt 3 tsp Tabasco sauce ¼ tsp of garlic powder ¾ tsp of black pepper 1 cup of apple juice 1 cup of soy sauce 2 Quarts of water This award-winning recipe will make crowd pleasing smoked fish every time. Combine all the ingredients into a bowl and mix together thoroughly.

This smoked brine recipe will make enough to cook about fourteen 3-pound fish. Smoke the fillets with the skin side facing down. Make sure there is plenty of room between the fish on the smoker.

This allows the air to circulate. Alder wood or sweet apple wood is good to use with this recipe to give the best possible flavour.

You can smoke the fish within 2 hours. Cook the fish at 200 degrees and make sure that the fish reach an internal temperature of 160 degrees.

Drying At the end of the brining period the fish is removed from the brine for drying. The fish should be lightly rinsed in fresh water. If you do not rinse the fish; the finished product will be somewhat saltier than if you had not rinsed it.

After removing the fish from the brine, place the fish on elevated racks for drying prior to smoking. It is easiest to use the same racks that you will use in your smoker. Lightly oil the racks to avoid sticking.

Place the racks of fish in a cool breezy place protected from flying insects. We usually place an electric fan near the racks to provide a breeze.

The time for drying is usually one hour at which time a thin glaze called the pellicle is formed on the fish. The pellicle aids in the development of the colour and flavour as the fish is smoking. It also helps keep in the juices and retain the firm texture of the fish as it is smoked.

Smoked Trout Recipes SWEETLY SMOKED RAINBOW TROUT Ingredients : 5-pound rainbow trout Kosher salt 1.5 Litres soy sauce 2 Cups of brown sugar 1 Cup of honey 2 Tbsp ground pepper 3 Tbsp lemon juice Cut the trout fillets into chucks about 6 ounces each. Make sure you keep the skin on. Using the kosher salt, completely coat the fish. Set the coated fish in the refrigerator for 12 hours. Be careful not to leave much longer as the fish will become too salty.

Next, remove the fish from the fridge and rinse with water removing all the salt. You will notice the fish has become firm.

Mix together the soy sauce, brown sugar, honey, pepper and lemon juice. Marinade for up to 36 hours (the longer in the marinade, the more flavour). Put the fish in the smoker skin down.

For best flavour try smoking using bark-less Alder wood. Do this for six to seven hours Benchmark time for a small home smoker is 160 degrees Fahrenheit for six hours.

A larger smoker may require a longer smoking time.

1.

Quick smoked trout pâté

Mash the flesh of 250g smoked trout fillets with 100g cream cheese and the juice of half a lemon (or whiz in a food processor if you prefer it smoother). Season with cayenne pepper and serve with toast.

2.

Pasta

Combine flakes of trout fillet with crème fraîche, lemon juice and zest and black pepper. Cook and drain tagliatelle and return to the cooking pan. Add the trout mixture and toss through to heat the sauce. Finish with chopped parsley.

3.

Quick lunch

Mix chunks of smoked trout fillets with sour cream and chives and a squeeze of lemon juice, then use to fill a baked potato.

4.

A kind of kedgeree - Sauté chopped spring onions in butter, add a teaspoon each of cumin and coriander, then 400g basmati rice. Stir and add 700ml hot chicken stock and simmer until cooked.

Stir in chunks of Quick lunch.

Smoked trout is best friends with: crème fraîche, plain yoghurt or sour cream and lemon; the contrast of cream and citrus sets off the flavour and texture of the fish

SMOKED FISH RAGU Ingredients 25g/1oz butter 1 sweet potato, peeled and chopped 150ml/6fl oz double cream 150ml/6fl oz milk 25g/1oz fresh peas 25g/1oz fresh pea pods 1 tbsp grated, fresh horseradish 140g/5oz smoked trout, flaked 3 rashers bacon, cooked until crisp 1 tsp chopped, fresh chives, to garnish Preparation method Melt the butter in a deep-frying pan, add the sweet potato and sauté for five minutes.

Add the cream, milk, peas, pea pods and horseradish and simmer for ten minutes.

Add the trout and stir to warm through.

Serve in a bowl topped with the crispy bacon and garnished with the chives.

TROUT en PAPILLOTE 50g/2oz butter 4 whole trout, gutted and cleaned 1 large bunch fresh dill 1 large bunch fresh flatleaf parsley 1 large bunch fresh chervil 1 lemons, sliced 2 bunches fresh watercress, leaves only 700g/1½lb new potatoes, scrubbed For the salad 600g/1lb 5oz hot-smoked trout fillets, flaked 2 large bunches fresh watercress, washed, leaves only 110g/4oz walnuts, shells removed 3 pears, peeled, cores removed, flesh chopped 1 tbsp white wine vinegar 3 tbsp rapeseed oil 1 tbsp honey For the mustard and horseradish cream 2 tsp wholegrain mustard 1 tbsp ready-made horseradish cream 3 tbsp crème fraîche

Preparation method Preheat the oven to 210C/425F/Gas 7.

For the trout en papillote, spread a large sheet of greaseproof paper onto a baking tray.

Dot all over with some of the butter.

Place one trout onto the greaseproof paper, then stuff the cavity with a quarter of the herbs and lemon slices. Season, to taste, with salt and freshly ground black pepper, then sprinkle over a quarter of the watercress leaves.

Bring the edges of the greaseproof paper together and fold to form a sealed parcel. (You may need to wrap the parcel in aluminium foil to hold it closed.)

Repeat the process with the remaining trout, herbs, lemon slices and watercress, until you have four sealed parcels.

Transfer the parcels to a baking tray and bake in the oven and bake for 15-20 minutes. Meanwhile, boil the potatoes in pan of salted water for 10-12 minutes, or until tender.

Drain well, then add the butter to the pan. Season, to taste, with salt and freshly ground black pepper.

Meanwhile, for the salad, place the flaked smoked trout, watercress leaves, walnuts and chopped pears into a bowl and mix well to combine.

In a separate bowl, whisk together the white wine vinegar, rapeseed oil and honey until well combined.

Season, to taste, with salt and freshly ground black pepper and whisk again.

Drizzle the dressing mixture over the salad and mix until the salad is completely coated in the dressing.

For the mustard and horseradish cream, in a separate bowl, mix together the mustard, horseradish cream and crème fraiche until well combined.

To serve, unwrap the trout parcels and place one portion of steamed trout and watercress into the centre of each of four serving plates.

Spoon the buttered potatoes, dressed salad and a dollop of horseradish cream alongside.

MOUSSELINE of WILD BROWN TROUT 500ml/17fl oz fish stock 1 carrot, peeled and finely chopped 1 celery stalk, finely chopped 1 onion, peeled and finely chopped 250ml/9fl oz dry white wine Salt and freshly ground black pepper 2 hot-smoked trout fillets 2 smoked salmon fillets 1 tsp creamed horseradish (from a jar) 150ml/5fl oz double cream 3 tbsp unsalted butter, softened, plus extra for greasing 2 tsp chopped fresh parsley 1 free-range egg, beaten For the trout, spinach and tarragon pastry 50g/2oz unsalted butter 1 tbsp plain flour, plus extra for dusting 250ml/9fl oz whole milk 1 tbsp chopped fresh tarragon leaves Salt and freshly ground black pepper 500g/1lb 2oz cooked langoustines or prawns, heads removed, shells removed, de- veined 500g/1lb 2oz baby spinach leaves 1 x 250g/9oz pack ready-made puff pastry plain flour, for dusting Poached trout and salmon meat (reserved from the mousseline, see above) 1 free-range egg, beaten, for egg wash For the baked stuffed trout 4 whole brown trout, heads and tails removed, skin scored 3-4 times using a sharp knife salt and freshly ground black pepper 300g/10½oz cold butter, chopped into 12 pieces bunch mixed herbs, such as parsley, chives and tarragon splash white wine splash olive oil For the rhubarb compote 6 rhubarb stems, trimmed, roughly chopped 50-60g/2-2½oz soft brown sugar 1 star anise and a splash water For the watercress quenelle 200g/7oz watercress leaves Chinese cabbage, core removed, leaves shredded 50g/2oz pine nuts 2 tbsp extra virgin olive oil salt and freshly ground black pepper 3 tsp freshly squeezed lemon juice splash chicken stock For the dill sauce 15g/½oz sugar 200ml/7fl oz red wine vinegar 80g/2¾oz Dijon mustard 400ml/14fl oz olive oil

salt and freshly ground black pepper 02 tbsp chopped fresh dill 4 deep-fried fresh sage leaves, to serve Preparation method For the mousseline of wild brown trout, grease four individual-sized ramekins with butter.

Bring the fish stock, carrot, celery, onion and white wine to a simmer in a saucepan.

Season to taste with salt and freshly ground black pepper. Continue to simmer for 25-30 minutes.

Add the smoked trout and salmon fillets to the hot stock and poach for 4-5 minutes. Remove from the stock using a slotted spoon and set aside to cool.

When the poached fish has cooled, remove the skin and pick the meat from the bones. Reserve half of the fish meat for the trout, spinach and tarragon pastry.

Place the remaining poached fish into a food processor with the creamed horseradish, double cream, butter, parsley and beaten egg. Blend until smooth.

Spoon the mixture into the prepared ramekins.

Place the ramekins into a high-sided roasting tray. Add enough boiling water to the tray to reach halfway up the sides of the ramekins. Cover the tray with aluminium foil and carefully transfer to the oven. Bake in the oven (it should still be set to 170C/325F/Gas for 10-12 minutes, or until the mousseline has set.

For the trout, spinach and tarragon pastry, preheat the oven to 170C/325F/Gas 3.

Heat half of the butter in a saucepan over a low to medium heat. Add the flour and whisk until well combined.

Gradually whisk in the milk, a little at a time, until all of the milk has been incorporated into the mixture and the sauce is smooth and has thickened.

Add the tarragon and simmer gently for 4-5 minutes.

Season, to taste, with salt and freshly ground black pepper, then cover and set aside to cool.

When the sauce has cooled, stir in the cooked langoustines or prawns.

Meanwhile, heat the remaining butter in a pan over a medium heat. When the butter is foaming, add the spinach and stir until wilted.

Drain the water from the wilted spinach leaves, then pat dry with kitchen paper (the spinach leaves should be as dry as possible).

Roll out the puff pastry onto a lightly floured work surface into a large rectangle (20x30cm/8-10in).

Spoon the wilted spinach along a long edge of the pastry rectangle, until it covers half of the rectangle (leave 1cm/½in free at the edges of the rectangle).

Flake over the reserved poached fish from the mousseline. Drizzle over the reserved tarragon sauce.

Top with the remaining wilted spinach.

Brush the edges of the pastry rectangle with a little of the beaten egg.

Fold the other half of the pastry over the filling mixture and press down at the edges to seal, using your fingers or a fork. Transfer to a baking sheet. Score the top of the pastry parcel lightly using a sharp knife, then brush with the remaining beaten egg.

Transfer the pastry parcel to the oven and bake for 20-25 minutes, or until the pastry is risen and golden-brown. Keep warm. (Keep the oven on.)

Meanwhile, for the baked stuffed trout, season the trout, inside and out, to taste, with salt and freshly ground black pepper. Stuff the stomach cavity of each with the chopped butter and herbs.

Place the trout in a roasting tray. Drizzle over a splash of white wine and olive oil. Cover the roasting tray with aluminium foil, then bake in the oven (it should still be set to 170C/325F/Gas 3)for 10-15 minutes, or until the trout is cooked through.

For the rhubarb compôte, Heat the rhubarb, sugar, star anise and 1-2 tablespoons of water in a pan over a low heat.

Heat for 10-12 minutes, stirring regularly, or until the sugar has dissolved and the rhubarb has broken down to a purée.

Remove the star anise from the pan, then set aside (keep warm).

Meanwhile, for the watercress quenelles, bring a pan of salted water to the boil. Add the watercress and Chinese cabbage and boil for 2-3 minutes, or until tender. Drain well.

Blend the blanched watercress and cabbage, the pine nuts and olive oil in a food processor until the mixture is loose but well combined. Season, to taste, with salt and freshly ground black pepper.

Add the lemon juice and a splash or two of chicken stock, as necessary, then blend again until the mixture is well combined but still retains some texture.

Transfer the mixture to a pan and heat gently over a low heat until warmed through. Keep warm until ready to serve.

For the dill sauce, in a glass or ceramic bowl, whisk together the sugar, vinegar and mustard until well combined.

Gradually whisk in the olive oil in a thin stream, until the mixture is smooth, thick and well combined.

Season, to taste, with salt and freshly ground black pepper, then stir in the dill. Set aside.

To serve, cut the trout, spinach and tarragon pastry into four slices and place one onto each serving plate. Place one ramekin of mousseline alongside each.

Drizzle over the dill sauce and top with one of the deep-fried sage leaves.

Arrange the poached trout next to the mousseline and spoon a little of the rhubarb compôte on top.

Make quenelles of the watercress mixture and place one alongside each serving of poached trout.

Pan-fried Trout and Smoked Trout Ravioli, with Courgette Salad and Warm Tomato Salsa Ingredients 50g/2oz spinach 125g/4oz pasta flour 7.5ml/½tbsp olive oil 1 egg 1 large courgette 100g/3½oz smoked trout 25g/1oz butter 2 tbsp/30ml/1fl oz crème fraiche 1 shallot 4 tomatoes few ripped basil leaves 1 tbsp/30ml/1fl oz red wine vinegar 3 limes salt and pepper 1 tsp sugar 37.5ml/2½tbsp chopped coriander 1 tbsp/1fl oz water 1 trout fillets flour for dusting olive oil, for cooking Preparation method Blanch the spinach in boiling water and squeeze as dry as possible in a tea towel. Chop finely, or shred in a food processor.

To make the pasta: combine the pasta flour, 7.5ml/½tbsp olive oil, egg and spinach in a bowl to make the pasta dough, adding a little water if necessary, to achieve the correct consistency. Knead for 5 minutes, and leave to rest in the fridge for up to 30 minutes.

To make the courgette salad: slice the courgette into ribbons, using a vegetable peeler.

Mix with the juice of ½ lime, ½ tbsp coriander, a little olive oil and seasoning. Leave to allow the flavours to infuse until ready to serve.

Blend the smoked trout, butter, crème fraiche, 1 tbsp coriander and juice of ½ lime in a food processor to make a mousse. Season to taste.

To make the warm tomato salsa: finely chop the shallot and fry lightly in olive oil. Whilst the shallot is cooking, skin, de-seed and chop the tomatoes. Add to the shallot and continue cooking.

Add the basil leaves and red wine vinegar to the tomato and shallot mixture. Add pepper and sugar to taste. Keep warm until ready to serve.

Roll the pasta dough, following the roller manufacturer s instructions, until the thinnest pasta sheet has been produced. Cut out 6 large circles and 6 small circles using pastry cutters of a suitable size.

Place a tsp of the smoked trout mousse on each of the smaller pasta circles. Brush round the edge with a dampened pastry brush. Place each of the larger pasta circles over the mousse and press down firmly to seal the edges.

Heat a little olive oil in a frying pan. Season the trout fillets and lightly dust the skin side only with flour.

Place skin side down in the hot oil. Cook for approximately 5 minutes depending on the thickness of the fillets.

Meanwhile boil a kettle and fill a large pan with the boiling water. Keep the water boiling. Turn the trout fillets carefully and continue cooking flesh side down.

Cook the ravioli in the boiling water for approximately 2 minutes.

Toss the courgette salad again and place half on one side of each plate. Drain the ravioli and place 3 on each plate opposite the courgette salad.

Salt the trout fillet lightly and place skin side up on the courgette salad. Garnish the ravioli with the warm tomato salsa.

Drizzle a little oil and lime juice over the whole dish and season lightly with black pepper.

Smoked Trout Salad Serve up smoked trout with a healthy and filling salad lentils, yellow peas and crushed walnuts.

Ingredients: 200ml/7fl oz olive oil 1 red onion, finely chopped 1 garlic clove, crushed 125g/ 4½oz puy lentils, cooked according to packet instructions 125g/4½oz split yellow peas, cooked according to packet instructions 1 tbsp Dijon mustard 100ml/3½fl oz malt vinegar salt and freshly ground black pepper 50ml/1¾fl oz walnut oil 100g/3½oz walnuts, chopped 1 tbsp chopped fresh mint 1 tbsp chopped fresh parsley 4 x150g/5½ oz hot-smoked trout fillets bunch watercress 1 x 150ml/5fl oz pot sour cream Preparation method Heat one tablespoon of the olive oil in a frying pan and fry the onion and garlic for 3-4 minutes, or until softened.

Stir in the lentils, peas and mustard and mix until well combined.

Add the vinegar and oils, mix well and season to taste with salt and freshly ground black pepper.

Finally, add the crushed walnuts, mint and parsley. Mix gently and remove from the heat.

To serve, spoon some of the lentil mixture onto serving plates, top with the trout and watercress, and drizzle over with soured cream The Perfect Baked Potato We’ve got the recipe for the perfect jacket potato with two tasty fillings. Ingredients 2 fat, floury potatoes (Maris Piper, King Edward or Marfona are all good bakers) Olive oil Flaked sea salt

For the gratinated smoked trout filling 2 smoked trout fillets 1 tbsp chopped fresh parsley or chives 2 handfuls grated mature cheddar cheese 1 tsp hot horseradish sauce or English mustard 2 large knobs of butter Sea salt and freshly ground black pepper For the curried cream cheese topping 150g/5oz cream cheese 1 tbsp medium curry paste 4 spring onions or ½ small red onion chopped 2.5cm/1in piece cucumber, chopped into dice 1-2 ripe tomatoes, chopped Small handful chopped fresh mint or coriander leaves Good squeeze of lemon or lime juice Sea salt and freshly ground black pepper Preparation method Preheat the oven to 200C/400F/Gas 6.

Wash the potatoes well, dry them and prick several times with a fork. Pour some olive oil into your hands and rub over the potatoes, then scatter over some sea salt which should stick to the oil. Place directly on the shelf in the oven and bake for 1¼-1½ hours, depending on the size of the potato.

When cooked, the potato should be golden-brown and crisp on the outside and give a little when squeezed. Serve split open with lots of salted butter or try one of the fillings below.

For the gratinated smoked trout filling, preheat the grill to medium-high.

Split the baked potatoes in half and scoop out most of the fluffy flesh with a fork into a bowl. Flake in the trout and add the parsley or chives, three-quarters of the cheese, the horseradish or mustard and butter and stir with the potato flesh until just combined.

Season, to taste, with salt and freshly ground black pepper.

Spoon back into the potato skins, sit on a baking sheet and scatter over the remaining cheese. Grill until the cheese is bubbling and pale golden-brown.

For the curried cream cheese topping, mix together all of the curried cream cheese ingredients and season, to taste, with salt and pepper.

HOT- SMOKED TROUT and CHIVE SCRAMBLED EGGS Ingredients 30g/1oz butter 3 free-range eggs 2 tbsp double cream 1 hot-smoked trout fillet, flesh flaked with a fork 2 tbsp chopped chives salt and freshly ground black pepper, to taste splash brandy 2 slices bread, toasted Preparation method Melt the butter in a small non-stick saucepan. Add the eggs and stir with a wooden spoon until just beginning to set.

Stir in the double cream, smoked trout, chives, salt and freshly ground black pepper and brandy.

To serve, place two slices of toast onto a serving plate and top with the scrambled eggs. Garnish with chives.

SCRAMBLED EGGS and HOT-SMOKED TROUT t Ingredients 25g/1oz unsalted butter 2 free-range eggs 25ml/1fl oz double cream 50g/1¾oz hot-smoked trout, flaked 1 tsp capers salt and freshly ground black pepper 2 fresh chives stalks, to garnish Preparation method Place the eggs and cream into a large bowl and whisk together, seasoning well with salt and freshly ground black pepper.

Melt the butter in a small saucepan over a medium heat. Add the egg mixture and stir continuously with a wooden spoon, until the mixture becomes thick, but not dry.

To serve, spoon into the centre of a warm plate, arrange the hot-smoked trout on top and sprinkle with capers. Garnish with the chives.

SMOKED TROUT SALAD Serves 2 Ingredients: 7 oz (250 g) fillet of smoked trout 8 oz (250 g) smoked salmon 1/2 gala melon 1/2 bunch dill 4 fl oz (125 ml) mayonnaise of the best quality 1 tbsp sherry 1 lime Method: Cut the fish into bite sized pieces. Halve the gala melon and deseed. Using a scoop, scoop out small balls. Wash and dry the dill and chop finely.

Mix together the mayonnaise, sherry and dill. Arrange the fish on side plates and add the gala melon balls. Finally, pour over the sauce.

Thinly slice the lime. Garnish the salad with a little dill and lime slices. Toast or a French stick makes an ideal accompaniment

SMOKED TROUT FISHCAKES Serves 4 Ingredients: 8 oz (225 g) smoked trout fleshy flaked 1 small onion, finely chopped 1-2 tablespoons oil 1 lb (450 g) cold mashed potato 2-3 tablespoons chopped herbs (parsley, chives or fennel) salt and freshly ground black pepper seasoned flour 1 egg, beaten dried breadcrumbs Method: Soften the onion in the oil then add to the smoked trout, potato, herbs and seasoning to taste.

Mix together well then mould into fishcakes with a spoon or using your hands.

Coat well with the seasoned flour then cover with egg and breadcrumbs.

Bake in a hot oven 220°c (425°f) gas 7 for 10 to 15 minutes, turning once.

FETTUCINE ALLA TROTA Serves 4 Ingredients: 4 hot smoked trout, boned and flaked 1 medium onion, finely chopped 2 cloves garlic, finely chopped 1 tablespoon olive oil 1 1/4 cup (300 ml) 1/2 pint whipping cream 1 lb (450 g) fresh or dried fettucine pinch each of salt, black pepper and ground mace 1 teaspoon red lumpfish roe to garnish (optional) 1 tablespoon chopped parsley Method: Soften the onion and garlic in the oil then add the flaked trout flesh.

Cook the pasta until al dente in plenty of boiling water and drain.

Add to the trout mixture, season to taste with the salt, pepper and mace then pour on the cream.

Toss together over a high heat for 1 minute and serve sprinkled with chopped parsley and red lumpfish roe, if wished.

Smoked Trout Mouse in Lemon Shells Serves 4 Ingredients: 175 g (6 oz) smoked trout, skinned 175 g (6 oz) natural Quark 10 - 15 ml (2-3 tsp) horseradish pepper, to taste 4 large lemons 2 tsp (10 ml) powdered gelatine 2 egg whites 2 tbsp (30 ml) finely chopped fresh parsley, to garnish 8 triangles of hot wholemeal toast, to serve Method: Flake the trout and discard all the bones, Put the flesh in a bowl with the Quark, horseradish and seasoning. Mix well, then set aside.

Cut the lemons in half lengthways. Scoop out all the flesh, pips and pith into a sieve and press to extract the juice.

Reserve the lemon shells.

Sprinkle the gelatine over 60 ml (4 tbsp) lemon juice in a small bowl.

Soak for 1 minute, then place over a saucepan of hot water and stir until the gelatine has dissolved.

Stir the gelatine liquid into the trout mixture.

Whisk the egg whites until stiff, then fold into the mousse until evenly incorporated.

Chill for about 45 minutes or until the mousse just holds its shape, then spoon into the reserved lemon shells.

Chill for a further 2 hours, until firm.

Sprinkle with chopped fresh parsley and serve with the hot toast

Hot Smoking Salmon Methods During the process of hot smoking, the salmon is cooked, reaching an internal temperature of 160 degrees. A better quality is achieved if the smoker gradually rises in temperature, bringing the salmon up to the correct temperature slowly.

Basic Brine for Smoked Salmon Use pickling salt, non-iodized table salt, or Kosher salt in your salmon brine.

And the brown sugar? Dark or light...either one is fine. If you like, you can use all white sugar, or a combination of white and brown.

For One Pound Of Salmon 1-quart cold water 3/8 cup table or pickling salt or 4 ounces of Kosher salt 3/8 cup brown sugar

For Four Pounds of Salmon 1-gallon cold water 1-and-1/2 cups table or pickling salt or 15 oz of Kosher salt 1-and-1/2 cups brown sugar For More Flavour You can add other flavours to this basic brine for smoked salmon. Add fresh herbs, spices, hot peppers, garlic, onion, wine, soy sauce…just about anything…to the basic brine to kick up the taste.

To get the best flavour from the spices and herbs, bring one-quarter of the water called for (before adding salt) to a boil in a covered pan. Immediately remove from heat, add the herbs and spices, cover, and let it steep for ten minutes. Then go ahead and add it to the remaining brine ingredients.

The brine for smoked salmon must be 40 degrees Fahrenheit or lower before dropping in the fish.

Keep the brining fish refrigerated, and out of the food danger zone to prevent spoilage

Smoked Salmon Recipes SMOKED SALMON KEDGEREE Ingredients: For the salmon 700ml/1-pint 6fl oz fish stock 250g/9oz salmon, skin on, scaled 200g/7oz hot smoked salmon 200g/7oz cold smoked salmon handful chopped fresh herbs such as chervil, parsley and dill 1 tsp curry powder For the rice small knob of butter 1 medium onion, finely chopped ½ tsp mild curry powder fresh bay leaf 12 cardamom pods ¾ tsp salt 400g/14oz basmati rice 6 spring onions, finely sliced 6 free-range eggs, For the watercress hollandaise and egg garnish 2 free-range eggs, plus 1 yolk 250g/9oz unsalted butter large handful watercress, plus extra to garnish 2 tsp white wine vinegar 1 tsp lemon juice, plus extra to taste salt and freshly ground black pepper Preparation method For the salmon, bring the fish stock to the boil in a medium saucepan. Remove the pan from the heat and set aside to cool for three minutes. Season the fresh salmon with salt and freshly ground black pepper, poach in the fish stock for eight minutes, then carefully remove with a slotted spoon.

Reserve 600ml/20fl oz of the fish stock.

Carefully remove the skin from the poached salmon and set aside. Shred the hot smoked salmon, smoked salmon and poached salmon into a bowl. Stir in the chopped herbs.

Preheat the oven to 150C/300F/Gas 2.

Carefully scrape any remaining flesh from the reserved salmon skin, pat it dry with kitchen paper and then sprinkle evenly with the curry powder. Place the salmon skin between two sheets of greaseproof paper, place onto a baking tray and cook in the oven for 20 minutes, or until goldenbrown and crisp. Break the crispy skin into bite- sized shards.

For the rice, melt the butter in a lidded saucepan and fry the onion for 4-5 minutes, or until softened.

Stir in the spices, salt and rice and fry for a further minute. Add the reserved fish stock and bring to the boil. Cover with a lid, reduce the heat and simmer for 8-10 minutes. Remove the pan from the heat and set aside to steam for 15 minutes.

Gently stir in the spring onions and salmon and season, to taste, with salt, freshly ground black pepper and lemon juice.

For the watercress hollandaise and egg garnish, cook the eggs in a saucepan of boiling water for six minutes 10 seconds. Remove the eggs from the pan and cool under the cold tap. Peel the eggs and cut in half lengthways.

For the watercress hollandaise, melt the butter in a saucepan and then stir in the watercress and take the pan off the heat. Blend the remaining ingredients in a blender until smooth, then with the motor running, slowly pour in the watercress mixture and continue to blend until you have a smooth green sauce.

To serve, spoon the assorted salmon with herbs into a serving dish, place the eggs onto the rice with the yolks facing up. Arrange the salmon skin shards in the middle of the rice. Spoon the watercress hollandaise between the eggs and sprinkle the watercress onto the rice.

Smoked Salmon Rolls with Light Cheese Mousse Preparation time: 30 minutes, Chilling time: 2 hours, Ingredients: 5 oz (115 g) packet smoked salmon (4 large slices) 1/2 teaspoons powdered gelatine 5 oz (115 g) very low-fat natural cottage cheese Grated rind of 1/2 lime or lemon 1 tablespoon lime or lemon juice 1 heaped tablespoon mayonnaise 1 tablespoons freshly snipped chives 1 tablespoon freshly chopped dill Freshly ground black pepper Dill sprigs or whole chives for garnish Lime or lemon wedges for serving Method: Sprinkle the gelatine over 2 tablespoons of water in a small, heatproof bowl. Leave to soak for about 5 minutes, until spongy. Drain off any liquid from the cottage cheese and press through a fine sieve into a bowl. Leave to one side.

Stand the bowl of gelatine in a saucepan containing enough hot water to reach halfway up the side of the bowl. Heat gently until all the grains of gelatine have completely dissolved. Remove the bowl from the water and leave to cool briefly.

Stir the dissolved gelatine into the sieved cottage cheese until evenly mixed. Finely grate the lime or lemon rind and add, along with the juice, mayonnaise, chopped herbs and black pepper. Beat well to mix and cover the bowl. Chill the mousse in the refrigerator for 1 hour, or until the mousse is just set.

Cut each salmon slice in half lengthways and grind black pepper over each piece. Place equal amounts of the cheese mousse in neat mounds at the end of each piece of salmon. Carefully roll the salmon around the mousse and arrange seam side down on a board. Cover and chill in the refrigerator for at least 1 hour.

Serve the salmon rolls on individual plates with a garnish of dill sprigs or whole chives and lime or lemon wedges. Granary, rye or pumpernickel bread also go well with this dish.

Smoked Salmon Waldorf Salad 1/2 cup mayonnaise 1 tablespoon yellow mustard 1/2 teaspoon grated grapefruit peel 1 teaspoon fresh grapefruit juice 3 Granny Smith apples (about 1 1/4 pounds), unpeeled, cored, cut into 1/2-inch pieces 3/4 cup chopped celery 3/4 cup chopped radishes 1/2 cup dried cranberries 3/4 cup raisins 1/2 cup diced fresh grapefruit 1/4 cup finely chopped red onion 3/4 cups chopped pecans, toasted 1 cups watercress bay leaf 7oz. Alder Smoked Salmon, hand shredded In a medium bowl, mix mayonnaise, mustard, grapefruit peel, and grapefruit juice until smooth.

Season to taste with salt and pepper. Refrigerate 15 minutes. In a large bowl, mix apples, celery, radishes, cranberries, raisins, grapefruit, red onion, pecans, watercress, and Olympic Peninsula Alder Smoked Salmon.

Fold in mayonnaise mixture. Refrigerate for 30 minutes before serving.

Stuffed Smoked Salmon Balls Ingredients: 3 ounces smoked salmon Packet imitation crab chopped into 1 cm pieces Bunch of basil stemmed and chopped 3 shallots or a smallish red onion peeled and chopped 1/2 head of garlic peeled and crushed 3/8 cup of olive oil 2 heaped dessert spoons of mayonaise 2 x 1 inch of fresh ginger grated Sushi rice about 1 cup (cooked and cold) Salt and pepper to taste.

Method: Line a large ice cream scoop with saran wrap leaving large hanging sides. Place smoked salmon into scoop leaving overlap.

Mix all above ingredients except for the salmon in a bowl with a little zesty Thai dressing. Fill ice cream scoop with this mixture. Fold over overlapping salmon to close.

Then twist saran Wrap, tightly, making the salmon into a ball. Refrigerate for several hours.

Mix zesty Thai dressing in a small bowl with a few pepper flakes Serve in a pool of Thai Dressing with thinly sliced cucumber.

Smoked Salmon Wonton Bites Salmon and Sauce 1 lb. – Alder Smoked Salmon 2 Tbsp – Chile sauce (hot) 2 Tbsp – Dijon mustard 2 tsp – Sesame oil 2 tsp – Rice wine vinegar 2 Tbsp – Green onions, minced 3 cloves – Garlic, crushed 1 Tbsp – Soy sauce 1 Tbsp – Sesame seeds, crushed

Wontons Spray olive oil or light cooking spray 24 squares - Wontons 1 tsp – Kosher salt 1 tsp – Freshly ground pepper Cabbage and Dressing 1Shallots, crushed 1 Tbsp – Honey ½ cup – Extra virgin olive oil ½ cup – Red wine vinegar 2 tsp – Cilantro, finely chopped 3 tsp – Sweet mustard 3 cups – Green cabbage, shredded 1 cup – Red cabbage, shredded Tear or chop smoked salmon into small, bite-sized pieces.

In a small bowl, stir to combine Chile sauce, Dijon mustard, sesame oil, rice wine vinegar, green onions, garlic, soy sauce and sesame seeds.

Toss salmon in sauce and refrigerated until ready to serve.

Spray a large cookie sheet with olive oil or light cooking spray. Place the wontons on the cookie sheet, in a single layer (you may have to use two sheets). Spray lightly with the olive oil or light cooking spray and sprinkle with Kosher salt and freshly ground pepper.

Bake on the center rack for 8-10 minutes, or until the wontons are golden.

In a small bowl, stir to combine shallots, honey, extra virgin olive oil, red wine vinegar, cilantro and sweet mustard.

Toss with green cabbage.

To assemble: Arrange wontons in a single layer on a large serving platter.

Cover each with a tablespoon of the dressed green cabbage.

Place a tablespoon of the sauced salmon on top of the green cabbage and top with a pinch of the red cabbage.

Drizzle a bit of the remaining sauce over the red cabbage and serve.

Penne with Asparagus and Smoked Salmon

Ingredients: 1 pound fresh asparagus spears, cut on a diagonal (2-3” in length) ¼ cup unsalted butter 1 clove garlic, peeled and minced ¼ teaspoon fresh cracked black pepper ¼ cup pinot grigio or other dry white wine ¾ cup half & half ½ cup heavy cream ½ teaspoon kosher salt 8 ounces smoked salmon 1 pound penne pasta (dry weight) boiled /cooked according to package directions and drained ½ cup pine nuts, toasted ½ cup fresh grated cheese Bring a large stock pot of salted water to a boil.

Add the asparagus and blanch uncovered for about 2-3 minutes just until tender. Drain asparagus and set aside. In a large skillet over medium heat melt the butter. Toss in the cooked asparagus, garlic, and pepper.

Increase heat to high and add the wine. Stir constantly for 2 minutes. Reduce heat back to medium and add the half & half, cream and salt.

Gently break up the smoked salmon into bite sized pieces and add to the skillet.

Simmer for 3-4 minutes just until salmon is heated thru, stirring occasionally being careful not to break up the salmon too much.

Toss in the cooked penne and stir until it’s evenly coated with the cream and asparagus mixture.

Serve garnished with toasted pine nuts and asagio cheese.

Smoked Salmon & Lemon Risotto Ingredients 1 onion , finely chopped 2 tbsp olive oil 350g risotto rice , such as Arborio 1 garlic clove , finely chopped 1½ l boiling vegetable stock 170g pack smoked salmon, three-quarters chopped 85g mascarpone lite 3 tbsp flat-leaf parsley, chopped grated lemon zest, plus squeeze of juice handful rocket Method: Fry the onion in the oil for 5 mins. Add the rice and garlic, then cook for 2 mins, stirring continuously.

Pour in a third of the stock and set the timer to 20 mins. Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry-on cooking, stirring a bit more frequently, until that has been absorbed.

Pour in the last of the stock, stir, then simmer until cooked and creamy.

Take from the heat and add the chopped salmon, mascarpone, parsley and lemon zest. Grind in some black pepper, but don't add salt as the salmon will be salty enough.

Leave for 5 mins to settle, then taste and add a little lemon juice if you like.

Serve topped with reserved salmon (roughly torn) and some rocket.

Salmon Rolls Ingredients: 7 oz (200 g) smoked salmon 1 tsp horseradish 2 tbsp lemon juice 1 onion oz (60 g) mayonnaise 8 oz (250 g) puff pastry paprika dill for decoration Method: Cut the salmon into strips and mix together with the horseradish and lemon juice. Peel and dice the onion.

Add the diced onions and mayonnaise to the salmon. Preheat the oven to gas mark 6 (400° F or 200° C). Roll out the puff pastry and cut out a circle of about 8 inches in diameter.

Spread the salmon mixture over the pastry, then cut it into sixteen segments. Roll up each segment starting at the broad end and sprinkle with paprika.

Put the rolls onto a baking tray covered with greaseproof paper and transfer in the centre of the oven.

Bake for approximately 15 minutes. J Garnish everything with dill.