Make sure the berries are bone-dry when added to the salad; otherwise, they’ll become mushy. Smoked fish doesn’t keep much better than fresh fish in the refrigerator, but you can store it in ...

Remove from the grill. Place the trout on a cutting board and peel the skin off while it's still warm. Place the fish on a plate, and serve with a dollop of horseradish cream and cucumber salad.

Gradually blend in the oils. Season with salt and pepper. Arrange the endives, apple, walnuts, trout and watercress on plates. Drizzle with the dressing and serve.

You can find hot-smoked trout in small fillets ... Arrange the trout on plates with the beetroot and salad leaves, then grate the horseradish over the beetroot and serve. Sign up to the Front ...

Cook in a well-ventilated place and open the windows.) When the trout has smoked, remove from the smoker and set aside to cool. Meanwhile, whisk the balsamic vinegar and olive oil together in a bowl.

Mound trout salad over the crema, distributing the salad evenly. To serve, place two loaded tostadas on each plate and garnish with lime wedges.

Mix together the sour cream and wasabi to make the dressing. To serve, serve the salad in the centre of the plate and top with the smoked trout, pieces if smoked eel and a little dressing.

I get a lot of my fresh produce from Berried Treasures farm in Roscoe, New York, which also happens to be a major trout fishing area. My smoked trout also comes from them.I use the American ...