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Trout Recipes – some great recipes to let everyone enjoy your catch

A selection of great trout recipes to enjoy with friends and family. The trout recipes are are simple to prepare and produce great results.  Many thanks to the Loganlea fishery anglers and visitors who donated recipes. 

Anglers tend towards catch and release and forget that trout can make a really nice dish for everyone to enjoy!  Try some of these trout recipes and let us know how things go……



  • 2lbs smoked trout,
  • 4 oz single cream,
  • 4 oz cream cheese (Philly or similar),
  • 2 tbls Horseradish Sauce,
  • 2 tbls Lemon Juice,
  • 1 tsp black pepper


Hot smoke your trout and remove the skin and bones.

Mix with other ingredients in blender or by hand. Empty mixture into a bowl.
Add more seasoning to your own taste (horseradish, pepper, lemon juice)
For extra flavour – Cajun seasoning can be added. leave in a fridge for a minimum of two hours to set.
Serve with  salad, 2 lemons wedges and crusty bread.



  • 1 Loganlea Trout 3lb – 6lbs
  • 6oz prawns
  • 1 handful Cheddar Cheese
  • 1/2 pint White Sauce
  • 3 x Carrots
  • 6 large potatoes
  • 3 good handfuls of Spinach
  • 2 x eggs
  • 1/4 pt single Cream
  • 1 x Onion
  • 3 x Garlic Cloves


Fillet the trout, remove shoulder bones and cut into pieces.( You can get
filleting instructions from this link : http://www.britishtrout.co.uk/prepara.htm )
Peel and quarter potatoes and boil for 10 minutes – Place eggs
in same pan to hard boil.
Mash potatoes roughly with olive oil and add salt and pepper seasoning.
Shell eggs and cut into slices.
Peel and slice Onion, Carrots and Garlic and fry in olive oil until tender.
Wash and steam spinach for 4 minutes.
Now place trout, prawns, spinach, eggs, carrots, onions and garlic into a
shallow casserole dish and mix well.
Make 1/2 pint of white sauce and add grated cheddar to taste.
Pour over mixture in casserole dish.
Now place the mashed potatoes on top and put in a hot oven (220) for
30 minutes.

Alternative Quick Method

Instead of filleting the trout – Place the cleaned trout in a microwave and cook on full power for 2-4 minutes (depending on size) – Allow to cool for a few minutes then strip off the skin and the flesh should be easily removed from the bones.
– Use ready prepared mashed potatoes from the supermarket
– Use 1 pint of single cream heated with grated cheese instead of the  white sauce.
– Miss out the onions, carrots and eggs – use garlic seasoning.



  • 1 Loganlea Trout 3lb – 6lbs
  • 1/2 Cup white wine
  • 1 x Lemon
  • 1/8 cup balsamic vinegar
  • 1 x bunch Coriander
  • 1 x clove Garlic1 oz butter
  • Salt and Pepper


Place the trout in a large shallow baking tray
Slice 1/2 the lemon and chop the coriander and garlic
Pour the wine over the trout and score the flesh in 3 places
Place the corriander, sliced lemon and garlic inside the trout
Rub some butter and place garlic into the scored flesh
Pour over balsamic vinegar and place in a hot oven (220) for
35 minutes.


Serves 4

8 Loganlea trout fillets
125g/4oz unsalted butter
2 tbsp capers in brine, drained and washed
2 tbsp chopped fresh chervil or dill
1-2 tbsp lime or lemon juice salt and pepper

Wash and dry the trout fillets and season lightly. Melt 25g/1oz of the butter in a large frying pan and as soon as it starts to foam, add the fillets, skin side down. Fry gently for 3 minutes, carefully flip over and cook for a further 1 minute.

Using a fish slice, transfer the trout to heated plates and keep warm in a low oven.

Add the remaining butter to the pan with the capers and dill and fry until golden brown. Add lime juice to taste and a little salt and pepper. Spoon over the trout and serve.

Serves 6

250g/9oz butter
1 bunch of dill
2 lemons
2 tsp green peppercorns in brine
640g/1lb5½oz sea trout fillets
salt and pepper

Grate the zest of the lemons then peel them with a knife and segment them, so you are left with only the flesh (no pips).
Finely chop the dill.
Cut the trout into 2.5cm/1in cubes roughly.
Melt the butter in a pan and gently stew the trout until the cubes are nearly cooked then add the lemon zest, segments, dill and peppercorns. Season with salt and pepper. Spoon into ramekin dishes and chill for at least 6 hours.
To serve, remove from the ramekin and garnish with a spoon of crème fraîche and toast.


Served with a rich lemony sauce, this is quite a special meal.

2 eggs
5 tbsp clarified butter
plain flour, to coat
2 trout fillets, skin on
55g/2oz fresh breadcrumbs
2 lemons, 1 juiced, 1 thinly sliced
55g/2oz butter
2 egg yolks
2 tomatoes, thinly sliced
salt and white pepper

Preheat the grill to warm. In a shallow dish, whisk the eggs with 2 tbsp of the clarified butter.
Put a good handful of flour on a plate and season lightly with white pepper and salt.
Take the trout fillets and coat them with the seasoned flour, then dip them in the egg mixture and finally toss them in breadcrumbs until they are completely covered.
Heat a frying pan until very hot then add 2 tbsp of the clarified butter. Place the breaded fillets in the pan, skin side up for 2 minutes. Turn the fillets over and cook for a further 3 minutes, or until golden brown. Leave the pan on the heat, transfer fillets to a heat-resistant plate, skin side down and place under the grill for 5 minutes.
In a heatproof bowl sitting over a pan of hot water, whisk the lemon juice, butter and egg yolks to a creamy sauce. Season with salt and pepper to taste.
Take the fillets from under the grill and place tomato and lemon slices over the flesh side, alternately and overlapping so they cover most of the fish. Turn the grill up to full and cook the fillets for a further minute.
Serve the trout on a plate, covered with sauce.


Served with a rich lemony sauce, this is quite a special meal.

1 3lb gutted and deheaded Trout
3 tbsps of Helmans Mayonnaise
1/2 an onion
1 stalk of Celery
1 tsp of lemon juice
1 cup white wine
salt and white pepper
1 tsp honey

Place the trout in a microwave proof dish, cover and cook on full power for 3 – 5 minutes dependent on the power of your microwave – until the trout is cooked through and place to one side to cool.

Chop the onion and celery into small segments and place in a cooking pan with the wine and lemon juice.  Bring to the boil then simmer until the liquid evaporates.  Place to one side to cool. Put through a strainer to remove any excess liquid.

Remove the flesh from the trout and place in a large bowl – taking care to leave the bones and skin out.  Mash up the trout with a fork until it’s broken up into small pieces then add in the onion and celery mixture along with the mayonnaise and mix together with a food blender. You should add the salt and pepper at this stage along with the honey and you can also include some other seasoning – Garlic, Chilli, Corriander paste etc… to give the pate your own stamp.

Put in a plastic tub and place in the fridge for a couple of hours to set before serving as a starter with salad or on oatcakes or cheese biscuits.


This is my own personal favourite.

Skinned, filleted and deboned trout.
1 egg
Plain flour
Salt & Pepper
Grated Parmesan

Mix up the egg with a fork and place in a shallow bowl, mix together half a tea cup of grated parmesan and one cup of breadcrumbs (this should be enough for 4 or 5 fillets – adjust quantities as required), add salt and pepper to the mixture and place in a shallow plate,  place about 1 cup of flour in another shallow plate.  Coat each fillet in egg, followed by flour, followed by the seasoned  parmesan and breadcrumbs.   Prepare a frying pan with olive oil and cook the fillets for 2-4 minutes on each side depending on size when the oil is hot.  Serve with lemon juice and a sprinkling of vinegar with chips and salad..