Gravalax (Marinated Trout)


Can be kept in freezer for up to 2 months.  Will keep in fridge sliced and in cling film for up to 2 weeks. 

Although this recipe is for 2lb fish it is especially good for larger trout, but increase ingredients accordingly. 


 for the fish:
2lb Trout gutted
1 bunch of Fresh Dill

2 oz Course Sea Salt

2oz Caster sugar

2 tablespoons of white Peppercorns, crushed. 


Ingredients for the sauce:

4 tablespoons Dark Strong Mustard

1 teaspoon Dry Mustard

1 ½ oz Caster Sugar

2 tablespoons White Wine Vinegar

6 tablespoons Oil

3 tablespoons Fresh Chopped Dill.



Remove head and tail from Trout, cut fish in half lengthways and remove backbone, using tweezers remove any small bones.

Place one half skin-side down in a deep baking dish.  Sprinkle first with chopped dill, then a mixture of the salt, sugar, and peppercorns.  Top with the other half [skin-side out]


Cover the fish with foil and place a heavy dish in it slightly larger than the trout.  Weigh down with 3 or 4 tins of food, refrigerate for 48 hours.


Turn the fish over every 12 hours, basting with the marinade which accumulates.  Separate the halves to baste inside.  Replace dish and weights every time [ready after 48 hours]


Remove the fish from marinade and scrape away the dill and seasonings.  Pat dry with kitchen paper.  Place halves, skin-side down and slice thinly on the diagonal.


To make the sauce, mix the mustards, sugar and vinegar to a paste.  Slowly beat in the oil until thick and smooth, stir in the chopped dill and keep refrigerated.


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Trout with Apricot and Almond Stuffing (for 2 servings)



2 fresh whole trout, gutted and rinsed
25g/1oz white breadcrumbs
55g/2oz dried apricots, finely chopped
2 tbsp coriander, finely chopped
40g/1 1/2oz flaked almonds, finely chopped
55g/2oz olive oil

Preheat the oven to 180C/350F/Gas 4.

Place the breadcrumbs, apricots, the coriander, almonds, half the olive oil and some seasoning to taste, into a bowl, and mix well.

Place each of the trout on a large sheet of greased foil on a baking tray. Spoon half the mixture into each of the cavities. Brush the trout with the rest of the olive oil and enclose the foil around each of the fish to form 2 parcels. Place the tray into the oven for 25-30 minutes.


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Trout Marinade (for 1 serving)



2 cups Chablis wine

2 tablespoons lemon juice

2 teaspoons salt

2 tablespoons (Creole if available) mustard

1/2 teaspoon cayenne pepper; ground



Mix all ingredients together and stir well. Use as a marinade. Then as a basting sauce when you cook fish.


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Crayfish with Feta



2 lbs crayfish

4 fl oz dry white wine

4 tablespoons virgin olive oil

2 onions, finely sliced

3 cloves garlic, finely chopped

1 lb 2 oz tomatoes, peeled & chopped

2 tablespoons parsley, finely chopped

salt and pepper

6 oz feta, crumbled



Put cooked shelled crayfish and wine in a large pan over a high heat and cook covered for about 5 minutes. Remove crayfish with a slotted spoon.


Add olive oil, onions and garlic to the crayfish cooking liquid. Cook, stirring over a medium heat until most of the liquid has evaporated. Add the tomatoes and parsley. Simmer, covered, for 10 minutes then uncovered for 20 - 30 minutes until you have a not too liquid sauce.


Add a little salt and pepper and the crayfish.  Mix well and put the mixture in 4 small dishes. Sprinkle with the feta. 

Bake in a preheated 450 F degrees oven for about 15 minutes, until the cheese has melted and begun to brown on top.


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Thai Fish Cakes



I lb old potatoes

Flesh from 1 baked trout (2-3lbs) I

 tablespoons of vegetable oil

8 spring onions chopped

1" fresh ginger peeled & grated

3 cloves of garlic finely chopped

Half teaspoon chilli powder (or more to taste)

1 green chilli, chopped

2 tablespoons chopped coriander

1 egg to bind.

Flour to coat.



Cook potatoes until tender, drain and mash. Flake fish, removing all bones. Sauté the onions, chilli and garlic in a little oil and add chilli powder for 1 minute. Add to the potatoes with the coriander and beaten egg. Season with salt and pepper. Form into cakes, coat in flour & fry until crisp and well browned. 



"Drink with a good white burgundy, entre-de-mers, Cloudy Bay sauvignon blanc - or anything!" (Gus Fletcher)


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For more recipes from The British Trout Association - http://www.britishtrout.co.uk/cooking.htm








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