There are many health benefits to eating trout. The registered nutritionist associated with the British Trout Association, Dr Lucy Williamson explains "Trout is a fabulous source of many nutrients pivotal to our long-term health yet low in our UK diet. British Trout is particularly low in saturated fat (less than half that of salmon) and provides a rich source of the Omega 3 oils DHA and EPA, known to promote healthy ageing by reducing the risk of heart disease and stroke. Trout is also one of the best foods for supplementing our Vitamin D levels and a great source of high-quality protein, antioxidants, Vitamin A and B12".

Cold Smoked Trout pancakes


Serves: 4-6
Prep-time: 20 minutes
Cook time: 20 minutes


For the pancakes
- 60g plain flour
-1 large free range egg
-150ml milk
- 1 tbsp sunflower oil, for frying

For the filling
100g Greek-style yoghurt
- 2 tbsp finely chopped fresh dill, plus extra to garnish
- 1 small lemon, 2 tsp juice and 4 wedges only
- 100g Berkshire Trout Cold Smoked Trout
- salt and freshly ground black pepper



To make the pancakes mix the flour and eggs in a bowl. Whisk in half the milk until smooth. Add the remaining milk and whisk until well combined. Pour the mixture into a jug and set aside.

To make the filling, mix the yoghurt, dill and lemon juice with a pinch of salt and ground black pepper in a bowl. Adjust the seasoning to taste, adding a little extra lemon juice if needed. Set aside.

Brush a little oil over the base of a small non-stick frying pan – it will need a base no larger than 18cm. Pour a quarter of the pancake batter into the pan and swirl around until the base is completely covered. Cook for 1 minute or until the bottom of the pancake is cooked and golden-brown in places. Loosen the sides with a palette knife or turner and flip over. Cook the other side for 40–60 seconds more. Transfer to a warmed plate and continue to cook the remaining 3 pancakes.

To serve, spread each pancake with the dill mixture, top with smoked trout and a little extra dill. Fold or roll the pancakes and serve with lemon wedges.

Simple Poached Trout


Serves: 4

This simple trout is simmered in garlic, lemon, and white wine until tender. It comes together in 15 minutes or less and uses only one pan, making it ideal for a weeknight dinner.

- 2 large lemons
- ½ cup white wine
- 1 shallot, thinly sliced
- 2 garlic cloves, minced
- 3 sprigs parsley
- 3 sprigs dill, (or ½ to 1 teaspoon dried dill)
- 4 Berkshire Trout fillets
- Kosher salt
- Hojiblanca Spanish extra virgin olive oil, for drizzling (optional)


  • Prepare the lemon: Zest, then juice one lemon. Slice the second lemon into wedges or rounds for garnish. Set aside.
  • Prepare the poaching liquid: In a large saucepan with a lid, combine the wine, lemon juice, shallot, garlic, and 2 sprigs parsley, and 2 sprigs dill. Bring to a simmer over medium heat.
  • Season the trout: Pat the trout dry and season with kosher salt on both sides.
  • Poach the trout: Nestle the trout in the poaching liquid. Lower the heat to maintain a simmer and cover. Cook for 5 to 8 minutes, depending on the thickness of the fish and your desired doneness (I stop at 5 minutes). While the trout poaches chop the remaining sprig of parsley and dill.
  • Serve: Transfer the trout to four serving plates and top with a bit of the poaching liquid. Sprinkle the trout with lemon zest, chopped parsley, and dill. Add a drizzle of extra virgin olive oil if using. Serve immediately, with lemon wedges or slices on the side.

Honey Roasted Trout with a smokey beetroot 'taztziki'


Servers: makes 4
Cook time 45 minutes

- Berkshire Trout Honey Roasted Trout
- 250g cooked beetroot (vac-packed is fine, but make sure it’s not in vinegar)
- 1 tbsp olive oil
- 500g greek yogurt
- 2 garlic cloves, crushed


Dice the beetroot into 1cm chunks and tip into a small fireproof pan (an enamel tin, small frying pan or roasting dish is perfect). Drizzle over the olive oil and season with a little salt and pepper, tossing to mix. Sit the beetroot on the grill, away from the hot coals, and cover. Leave to roast gently in the smoke for 15 minutes. Finely chop the beetroot, then leave to cool a little.

Spoon the yogurt into a bowl and stir in the garlic and a little salt and pepper. Scoop up about two thirds of the chopped beetroot and fold it into the yogurt. Divide among 4 plates, spreading it out into a layer but leaving some nice dips and furrows. Drizzle generously with extra-virgin olive oil and sprinkle over the reserved beetroot.

To transfer to the plates, you should be able to easily slide a fish slice between the skin and the flesh, leaving the skin behind. Sprinkle over the pistachios and herbs. Serve with plenty of flatbreads to scoop up the beetroot yogurt.

Credit: Delicious Magazine - Genevieve Taylor

Finnish Soup - Lohikeitto


- 2-4 Berkshire Trout Fresh Fillets
- 600gm potato
- 200gm carrot
- 1 leek
- 1 tbsp butter
- 1 Bay leaf
- 3 Allspice seeds – crushed lightly
- 600 ml vegetable broth
- 100 ml whipping cream
- 2 tbsp lemon juice
- Salt
- pepper
- 3 Dill stalks


Remove the trout fillet skins and set aside. Peel the potatoes and cut them into bite-sized pieces together with the carrots. Cut leek into rings. Melt the butter in a larger pot or pan and fry the potatoes, carrots and leeks vigorously for a few minutes. Deglaze with vegetable broth and add the bay leaf and allspice seeds. Cover and simmer the soup for about 10 minutes until the potatoes are cooked through. Remove the trout skins. Cut the trout fillets into 2-3cm thick pieces. When the potatoes are cooked, add the whipping cream and lemon juice, bring the soup to the boil, then remove from the heat and let the trout fillet pieces simmer in the hot soup for a few minutes until the trout has turned nice and pink.

Finally, season the soup with salt and pepper and serve with chopped dill.

Finally, finally, if you have saved the trout skins you can fry them in butter and a pinch of salt until crisp and golden and use as extra garnish.

Ta, da!


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