The purity of the sparkling, spring-fed waters of the River Coln gives our trout their delicious, delicate flavour. Smoked daily by hand, using traditional methods (salt and hardwood chips) it is delicious on it’s own, or in salads, tarts and risottos. Our trout are produced in-house, grown from eggs on the farm using our own line of brood fish. This gives us full control of their health and wellbeing throughout their life.
Our smoked trout is delicious in Kedgeree, or why not try our beetroot, orange and gin Trout Gravadlax recipe, delicious on it’s own with a dollop of horseradish cream or on sourdough croutons as wonderful festive canapés!
Beetroot and Gin Gravadlax
Beetroot and Gin Gravadlax
1kg Side of Trout (call us to place a special order for this)
350g Raw beetroot, peeled and coarsely grated
100g fine salt
100g brown sugar
Medium bunch of dill roughly chopped
3 small oranges (zest of 3 and juice of 1)
1. Place the Trout, skin side down into a dish deep enough to hold all of the ingredients.
2. Mix together the beetroot, salt, sugar, dill and orange zest in a bowl and then cover the trout with this mixture and pat down all over the flesh side of the trout.
3. Mix together the gin and orange juice and pour over the trout
4. Cover with cling film and place another smaller tray on top and weight it down with something heavy like a few cans. It needs as much weight (within reason!) on it as it can as it produces a better result.
5. Leave in the fridge for 2 – 3 days to cure.
6. Remove cling film and scrape all of the beetroot mix off and discard. Pat the skin side of the trout dry and place on a board.
7. Now you need to remove the pin bones in order to slice it. When you order our fish you can ask us to do this for you. Or you can try yourself, using a pair of small pliers to remove them once the cure is done – it’s a bit fiddly but is actually very satisfying!
8. Finely slice the gravadlax with a sharp knife on a 45 degree angle from tail end to head into thin slivers.
This is delicious served with some toasted sourdough, baby watercress salad and horseradish cream (equal amounts of horseradish sauce and crème fraiche mixed)
Trout and Kale Kedgeree
Trout and Kale Kedgeree (for 4 people)
300g basmati rice
4 trout fillets
300ml vegetable or fish stock
1 tbsp vegetable oil
1 onion, finely chopped
100g curly kale, stalks removed and roughly chopped
1 garlic clove, finely chopped
1 tbsp curry powder
1 tsp turmeric
Zest and juice of 1 lemon
Heat oven to 180C
2. Cook the rice according to the packet instructions. Drain and set aside.
3. While the rice is cooking poach the trout fillets. Line a roasting tin with baking parchment and put a large knob of butter on the bottom. Place the fillets on the top and add the stock and a splash of milk. Cover with another piece of parchment and poach in the oven for 10 – 15 minutes so the fish is just cooked through.
4. Boil the eggs for 4 -5 minutes depending on how boiled you like them. Leave them to cool and then peel.
5. Gently fry the onion in the vegetable oil until soft. Add the kale and cook for a further 2 – 3 minutes. Add the garlic and fry for a further minute.
6. Add the rice, turmeric and curry powder and stir through so the spices are evenly coating all of the rice and vegetables and all is warmed through.
7. Fork through the trout and pile onto 4 warmed plates.
8. Halve the eggs and place on top of each plate, sprinkle with the lemon zest and drizzle a little juice and you are done. Sunday brunch sorted and healthy to boot!)