Tag Archives : British Trout

Trout and Ginger pair perfectly in a Springtime Salad

Fresh trout on a bed of rocket with a ginger salad dressing

With the 1st of March officially heralding the start of spring, it’s time to ring the changes in the kitchen.

Why not refresh jaded winter palates with this zingy spring salad? With peppery rocket and a ginger-infused salad dressing, this healthy dish celebrates new-season freshness.

Low in fat but high in protein, trout – the key ingredient – is sustainably farmed right here in Britain. As an easily digestible food, it helps keep you fuller for longer making this salad a clever choice for lunch – especially as its quick to prepare.

As an alternative to rocket, why not try watercress? This peppery leaf packs in more calcium than milk and more iron than spinach as well as being rich in fibre, antioxidants and vitamin C.


Makes 4 servings:


15ml/1 tbsp olive oil

115g/4oz trout fillet, skinned

grated rind and juice of 1/2 lime

1 yellow (bell) pepper, finely chopped

1 red (bell) pepper, finely chopped

1 small bunch fresh coriander (cilantro), chopped

115g/4oz rocket (arugula) / watercress

115g/4oz smoked trout ground black pepper

For the dressing

15ml/1 tbsp sesame oil

75ml/5 tbsp white wine vinegar

5ml/1 tsp soy sauce

2.5cm/1in piece fresh root ginger, peeled and grated


1 Heat a griddle pan, brush it with the oil, then fry the trout fillet for 5–8 minutes, until it is just cooked. Lift the fillet out of the pan and place it in a shallow bowl. Flake the trout into bite size pieces, sprinkle the lime rind and juice over and set aside.

2 Make the dressing by mixing the sesame oil, vinegar, soy sauce and grated root ginger in a small jug (pitcher). Whisk thoroughly until the dressing is well combined.

3 Place the chopped yellow and red peppers, coriander and rocket/watercress in a large bowl and toss to combine. Transfer the salad to a serving dish.

4 Using kitchen scissors, cut the smoked trout into bite size pieces. Arrange the smoked trout and griddled trout fillet on the salad. Sprinkle with black pepper. Whisk the ginger dressing again and drizzle it over the salad before serving.

Affordable and easy to prepare, British trout is widely available across the UK in supermarkets, fishmongers, delicatessens and farm shops.

For more information and trout recipe ideas, visit www.britishtrout.co.uk



A bisque is a thick, rich, smooth soup, usually containing fish or shellfish. This wonderfully coloured pale pink version has a deliciously creamy texture with a hint of spiciness. Serve it with crusty bread and unsalted butter.

Serves 4


15ml/1 tbsp olive oil

1 onion, chopped

1 red (bell) pepper, finely chopped

1 garlic clove, crushed

1 medium potato, diced

2 tomatoes, skinned and chopped

300ml/1?2 pint/11?4 cups fish stock

225g/8oz trout fillet, skinned and diced

1.5ml/1?4 tsp chilli powder

15ml/1 tbsp chopped fresh tarragon

300ml/1?2 pint/11?4 cups milk (more…)


These resemble open sandwiches and are hearty enough to make a satisfying lunchtime snack for four people. If you prefer, cut the loaf into eight and serve as an appetizer.

Serves 4–8


1 baguette

1 garlic clove, halved

30ml/2 tbsp extra virgin olive oil

120ml/4fl oz/1/2 cup crème fraîche or sour cream

15ml/1 tbsp creamed horseradish

15ml/1 tbsp chopped fresh chives

4 thin trout fillets, each about 115g/4oz

50g/2oz watercress, land cress or salad leaves

salt and ground black pepper

 lemon juice and extra virgin olive oil, to serve



Packed full of flavour and with plenty of vitamins and minerals, this baked trout is a versatile main dish. Serve it as soon as the trout comes out of the oven, with new potatoes, or cold with country bread. If the latter, dress the salad just before serving.

Serves 4


6 plum tomatoes, halved

2 garlic cloves, thinly sliced

15g/1/2oz/1/2 cup fresh basil leaves

45ml/3 tbsp olive oil

4 trout fillets, each about 200g/7oz, skinned

2 avocados

juice of 1 lime

75g/3oz watercress, land cress or rocket (arugula)

salt and ground black pepper lime wedges, to garnish (more…)


Mustard and trout may not be an obvious combination of flavours, but they taste great when teamed together in these simple filled pitta breads.

Serves 4


175g/6oz hot smoked trout fillets

6 sun-dried tomatoes in oil, drained and finely chopped

90ml/6 tbsp mayonnaise

10ml/2 tsp wholegrain mustard

4 pitta breads

2 Little Gem (Bibb) lettuces

1 yellow (bell) pepper, finely diced

salt and ground black pepper