Trout is a super easy fish to cook, there are so many different ways to cook it ranging from the easy approach to a more complex affair.
Below we have listed a few ways to try trout. We will also be introducing new ways to cook trout with seasonal produce on our Blog so make sure to stay tuned!
- Grilled Trout – simply done under the grill with a slice of lemon & butter
- Oven Baked Trout baked in foil parcels with added herbs such as rosemary or lemon thyme
- Fried trout with garlic butter
- Use our smoked trout fillets shredded in a salad with capers and a good homemade dressing such as one that you would use on a Caesar salad
Download our free Goatsbridge Trout Recipe Guide
Here are some more recipes from our amazing customers:
- Goatsbridge Hot Smoked Trout with bulgur salad and spiced yogurt- by Aoife Coughlan
4 people for lunch or 2-3 people for dinner
1-2 packs Goastsbridge Hot Smoked Trout
150g bulgur wheat
One small red onion finely chopped
1 fat garlic clove
Dried parsley and/or dill
1 stock cube
Half a red pepper
10-12 cherry tomatoes
Good quality low fat yogurt
Salt, pepper, red wine vinegar, olive oil, lemon, salad to serve.
Put the bulgur, finely chopped onion, garlic clove, parsley and/or dill and stock cube in a pot, cover with water and bring to the boil. Cover with a lid and leave to cook on a medium heat for about 15 minutes or until most of the water has been absorbed.
While this is cooking chop the red pepper in a dice and quarter the cherry tomatoes.
For the yogurt dressing mix a couple of tablespoons of natural yogurt with a half teaspoon (or more depending on how hot you like it!) of harissa paste. Add salt and pepper to taste.
When the bulgur is cooked add a dash of red wine vinegar, olive oil, salt and pepper. Add the chopped pepper and tomato. Mix well.
Divide the bulgur salad between plates. Top with flaked Goatsbridge Hot Smoked Trout, drizzle with the spiced yogurt and serve with some mixed salad leaves and lemon wedge.
- Spaghetti with Goatsbridge Cold Smoked Trout in a fresh tomato sauce – by Aoife Coughlan
Serves 4 people
200g Goatsbridge Cold Smoked Trout
Half an onion finely diced
300g cherry tomatoes, halved.
1 glass of white wine
A bunch of fresh flat leaf parsley
Cracked black pepper
350g good quality spaghetti
Bring a large pot of water to the boil and add the spaghetti cook to instructions.
Add a dash of olive oil to a frying pan and cook the finely chopped onion and the cherry tomatoes for a couple of minutes. Give the tomatoes a slight squash down with the back of a spoon.
Add the wine and half of the chopped parsley, let it bubble for a few seconds then flake in the Goatsbridge Cold Smoked Trout pieces, cover and let sit on a low simmer for a few minutes.
The spaghetti should now be cooked. Drain, reserving a little of the pasta water.
Add the pasta to the sauce with a little pasta water, adding the rest of the parsley, a good grinding of cracked black pepper and a little extra olive oil if desired. Give everything a good mix for a minute or two.
Divide between bowls and serve hot.