Baby Beetroot and Hot Smoked Trout Salad
Heat a splash of oil in a large frying pan over a medium heat. Once hot, add the asparagus and cook for eight to ten minutes, turning occasionally, then set aside. Meanwhile, place a dry frying pan over a medium high heat and when the pan feels hot add the pine nuts. Toast, tossing frequently, until they release a nutty aroma; watch carefully as they can burn quickly.
Arrange the lettuce on a serving platter. Drain the baby beetroot and pat dry. Cut into thin slices and divide between the lettuce leaves. Top with the hot smoked trout.
Using a food processor, pulse the feta cheese for ten seconds until crumbled. Add the crème fraîche and pulse again until light in texture. Dollop the whipped feta liberally onto the trout, scatter the pine nuts over the feta and place an asparagus spear on top.
Trout and Spelt Berry Salad
Soak the spelt berries overnight in water. Drain, rinse and simmer for one hour or until cooked (soft with a pleasantly chewy bite). Drain and allow to cool before placing in a large salad bowl.
In a large hot pan over a medium heat, gently soften the cubed fennel in several tablespoons of olive oil. Once soft and lightly browned, remove the fennel from the oil and drain on kitchen paper. Add the fish fillets flesh side down and cook for a minute before turning to cook skin side down for 4-5 minutes or until the skin is crispy and the flesh almost cooked through. Once the fish is cooked, allow to cool slightly skin-side down on some kitchen paper.
Meanwhile prepare the other elements of the salad. Finely slice the shallots and place in a small bowl with vinegar to soften. Rinse the samphire and steam for 3-4 minutes or until lightly cooked. Cool in cold water and set aside. To segment the grapefruit, run a sharp knife around the inside of each half and to loosen each segment before scooping out with a spoon and into a large salad bowl with the spelt.
Remove the shallot from the vinegar and toss into the salad bowl with the fennel cubes. Mix the remaining vinegar with two parts olive oil into a dressing, add the finely chopped dill, season with sea salt and crushed pink peppercorns and sharpen with lemon juice to taste. Dress the salad lightly with some of the dressing, reserving at least half of it.
Top the salad with the cooked samphire, watercress and parsley leaves. Flake the trout flesh into the salad. You can chop the crisped skin into the salad also if you like. Serve with the remaining dressing on the side.
Hot Smoked Trout Risotto Recipe
Fishwife number 12 in the Goatsbridge cook book is Kate Carmody who donated this delicious hot smoked trout risotto with Béal cheese recipe for our charitable cause. Kate of Béal Organic Cheese is a biochemist turned organic diary farmer and award-winning artisan cheesemaker based near Listowel, County Kerry. She came into farming in 1984 when she married her late husband, Patrick. She started making cheese in 1987 and this is her passion today. Kate makes incredible cheeses with milk from her own organic herd. During the summer she does tours of her farm and cheese demos.
Melt the butter in a pan over a low to medium heat and then add the finely chopped onion, season with salt and pepper. Cook gently until softened.
Add the rice, stirring all the time, then add the wine and continue to stir. When the wine is absorbed, start adding the hot stock slowly, ladle by ladle. Only add the next ladle when the previous one has been fully absorbed.
When all the stock has been added you can then add the peas followed by the trout. Stir to heat through.
Plant into individual warm bowls and top with the grated cheese. Some of the trout can be used for decoration. Season according to taste and serve immediately.
Linguine Smoked Trout and Petit Pois Recipe
If you’re looking for a quick, healthy, supper dish, look no further than this Linguine Smoked Trout and Petit Pois recipe from novelist Tara Heavy in Fishwives, A Cookbook from Goatsbridge. Tara has published six novels, writes a blog and facilitates creative writing courses in the south-east of Ireland. She says she’s not a cook, but she can cook at least one great fish dish!
You can find Tara’s original version on page 72 in the cookbook, along with 77 more fish and trout inspired recipes from women across Ireland. All the profits from the sale of Fishwives head to an amazing charity called Hospice Africa Uganda. The book is available from select bookstores or online.
Add a pinch of salt to a large pot of water and bring to the boil. Add the linguine and simmer for 11 minutes, stirring occasionally to avoid clumping together. Test the pasta after nine minutes – if there’s still a bit of a bite, add the peas and cook for two to three minutes until the pasta and peas are both cooked. Drain, reserving three to four tablespoons of the pasta water in a jug, then return the pasta and peas to the pot and reduce the heat to the lowest-setting.
Add the flaked trout to the pasta and peas along with the crème fraîche and herbs and stir well. If the sauce is too thick, use some of the reserved cooking water to thin out to your preferred consistency. Season with some freshly ground pepper and serve in warm bowls – this does cool very quickly.
Goatsbridge BBQ Trout and Courgette Bites
We wanted to find out how you cook your trout so we sent some sample trout hampers to Irish food bloggers and asked them to come up with a recipe. We think this quick and healthy dish from Katia Valadeau of www.recessionbites.ie looks and sounds delicious. We hope you think so too.
Grate the courgettes into a bowl then slice or chop the pepper very finely and add to it.
Add the finely chopped shallot and garlic, the shredded herbs and cubed feta cheese to the courgettes and pepper and mix everything gently together.
Cut the BBQ trout slices into small bits and mix them with the vegetables, cheese and herbs.
In a separate bowl beat the eggs and pour over the mix. Add the flour one tablespoon at a time. You want the consistency to be nice and sticky.
Pour a large spoonful of the mixture into a non-stick frying pan to create a ‘pattie’ and gently fry on a low heat for 5 minutes on each side, or until they are golden on the outside and lovely and soft on the inside.
Serve with a crisp salad.