Trout based fishcakes taste great and are so easy to do. Make a batch and freeze for lunches throughout the year.
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A quick and easy way to liven up trout fillets. Oven bake with seasoning sauce and add more dressing to serve.
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Easy to make and great on toast or as a dip, this recipe uses both smoked and fresh trout flesh.
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Soft and succulent, poaching a whole trout is a great cooking method, especially for the larger Rainbows.
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This Asian-style one-pot trout recipe is light and healthy. A great use for the smaller rainbow trout fillets.
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A warming chowder made with Rutland rainbow trout. This is a low calorie version using milk instead of cream – feel free to switch in cream for that more luxurious taste!
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Juicy, salty samphire works really nicely along with the tender trout in this lemony pasta dish. Best to get the pasta started early or the shallots are done too quickly.
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A great use of trout flesh to make ‘meatballs’ which are delicious with pasta and a spicy tomato sauce.
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A quick and easy frittata made using Rutland Water rainbow trout which has been cold smoked.
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