IBM Hursley Fly Fishing Club - Smoking & Recipes

A nice bag

    Get trout smoked by

    • River Test Smokery, Chilbolton
      Tel: 01264 860813
    • Robinsons the Butchers, Stockbridge
      Tel: 01264 810609


Feedback from Pete Dean

I recently had a Snowbee Smoker Cooker brought me for my birthday. I can recommend it highly for hot smoking trout. I have not yet tried it for anything apart from fish but apparently it will do chicken etc.

I tend to fillet the fish before putting it on the top shelf, although you can put on whole fish. The first time I used it, I did not believe it would work as it really is almost just a tin box with a couple of Mentholated Spirit burners. You put some "wood dust" , basically sawdust, in the bottom of the tray - I used oak but you can get other flavours.

I suggest you try different amounts as the more you put in the the heavier the smoke flavour is. My personal taste was just a very light amount on the bottom that still showed some of the base through. Then ten to fifteen minutes later its cooked....

I used this method on a side of trout that was then used as the ingredient in Nigela Lawsons recipe for Smoked Trout Pâté (see below).


Truite a la Risholme - Barry Smith

Here is a recipe I have used many times, especially for dinner parties where you are trying to impress your guests - it's absolutely fabulous if you like your trout a bit tasty. This recipe comes from one of the Fly tying guild members - Nick Welsh

  • Sea Salt
  • Fresh ground black pepper
  • 1 cove of Garlic - chopped
  • 4 Spring Onions
  • 20 strips of fresh root Ginger - one/two mm square by 35 mm long (approximate)
  • One third of a pint of Soy sauce
  • 4 sprigs of Parsley
  • 1 ounce of salted Butter
  • Quarter LB of Mushrooms
  • 2 tablespoons of Virgin Olive oil
  • 2 LB Trout (Serves 2 people)

Proportion ingredients to weight of fish

  1. Gut trout - leave head and tail on
  2. Make about 3 deep angled cuts into the side of the fish and rub sea salt into the cuts on both sides of the fish and inside the fish. Put aside and leave for a minimum of 1 hour before cooking
  3. Chop Onions, Garlic and slice the Mushrooms and prepare the strips of Ginger (After peeling)
  4. After 1 hour (minimum) wash the Trout thoroughly in cold water, making sure that all traces of sea salt are removed.
  5. Pour the Olive oil into a deep baking dish and put the Trout into the dish with the cuts uppermost
  6. Soften the Butter and mix it with the Parsley (Chopped), about half of the garlic and about a quarter of the Ginger and Onions. Season the Butter mixture with salt and Black pepper - Stuff this mixture inside the Trout
  7. Stuff the remainder of the Ginger strips and half of the remaining spring onions into the cuts on the flanks of the fish and add a touch more seasoning
  8. Pour the Soy Sauce over the fish along with the Mushrooms and the remaining onions.
  9. Wrap the Baking Tray completely in a parcel of Aluminium foil, making sure to pinch ad fold the edges of the foil in order to seal the envelope as much as possible
  10. Bake in a pre heated oven- 350-375 degrees F (180-190 degrees C) for 20-25 minutes - more if it's a bigger fish.

This dish is excellent served with Basmati rice, flavoured with fresh tarragon and grated carrot

Regards and tight lines...Barry

Kimbridge recipe - David Harakal

  • 2 leeks
  • 1 orange
  • sherry
  • nutmeg
  • cinnamon
  • salt/pepper
  • ginger (optional)
  • olive oil
  • 1-2 fish (whatever will fit in your skillet. Mine's quite large and will hold a 2.5 pound fish without its head or tail)

Slice leeks thinly and grate the rind of the orange. Ensure the leeks are quite clean. I soak the slices in water in the fridge overnight to make sure they are clean.

Warm about 2-3 tablespoons of olive oil in the large skillet, then add the sliced leeks and a large pinch of cinnamon and nutmeg (and ginger if you like that). Sautèe until the leeks start to soften.

While your leeks are sautèeing, rinse and dry 1-2 trout and season inside and out with salt and pepper (and I put some of the orange rind inside the fish).

Add some sherry and most of the balance of the orange rind to the sautèeing leeks (probably about 1/2 cup of sherry) and warm until the sherry starts to boil. Put the fish on top and sprinkle the rest of the orange rind on top of the fish. Cover and cook over low heat for 20-30 minutes until the fish is done.

This is a fabulous recipe that I got from the Trout 2 book from Kimbridge Farm Shops. I highly recommend this book as it has some fantastic recipes for small (1-1.5 pound) and large (4-5 pound) fish.

Trout Mousse - Ian Jones


  • 12oz fish (this can be cooked, smoked, or a mixture of both - it also works well with salmon)
  • 4 oz cottage cheese
  • 5 fl oz soured cream
  • 2 tsp grated lemon zest
  • 1 tblsp lemon juice
  • 2 tblsp chopped parsley

The method couldn't be easier - bung all of the above into a bowl and blitz it to your preferred consistency. The above quantities will provide 4 - 6 starter portions, but we usually increase them all as it freezes very well.


Trout Fish Cakes - Pete Dean (Variation of Dorothy's Kitchen version)


  • 10oz/300g cooked trout (flaked or mashed with the bones removed)
  • 8oz/200g mashed potato
  • 1 egg
  • Either a garlic clove (recommended) or a small amount of horseradish source (optional)
  • Chopped parsley (too taste around one spoonful)


  • 1 beaten egg (in addition to the one above)
  • Breadcrumbs (I tend to find that a piece of dried bread rolled with a rolling pin works best)

Fillet the fish and cook in the oven with some white wine, garlic and lemon juice with a sprig of rosemary in the cavity of the trout.

Mix up with the mashed potato and mash together. Add in the parsley and garlic and mash some more.

To make the fish cakes roll into a ball and then flatten. The fish caked should be around 5 to 7 cm across and around 15 - 20 mm thick.

Dip the fishcakes in the beaten egg and then press down in the breadcrumbs.

Fry in some hot sunflower oil for around 5 minutes until ready. The secret is not to move the fishcakes too much in the pan and to turn when the underside starts to go brown.

They go very well with a lettuce and tomato salad. Ideal for a summer lunch.

Indonesian Trout Curry - Pete Dean (From Ahaar)


  • 1 long Trout Fillet or 2 medium
  • 1 Medium Onion - chopped thinly
  • 2 cloves Garlic - chopped fine
  • 1" cube Ginger - chopped fine
  • 1 medium tomato- chopped thinly
  • 1/2 tspoon red chilli powder
  • 1/2 tspoon turmeric powder
  • 1/2 tspoon coriander powder
  • 1/3 tspoon clove powder
  • 1 can coconut milk (I used lite version)
  • 1/2 tspoon cumin seeds
  • 1/4 tspoon fenugreek seeds
  • 1 dried red chilli
  • 6-8 chestnuts - steamed and chopped
  • Salt to taste
  • 1 tbspoon Olive Oil

Roast the chestnuts in the oven at 250 deg F for 20 minutes. Make a 'X' on the chestnuts so that the steam can escape. Let it cool and then chop it roughly.

Marinate the Trout fillet with turmeric powder and salt for a couple of hours. Heat 1 tspoon oil in pan and lightly saute the fillet on each side. Set it aside.

Heat the rest of the oil and temper it with cumin seeds, fenugreek seeds and dried red chilli. Then add the ginger and garlic and saute for 2-3 minutes. Then add the sliced onions and saute till then turn translucent. Add the tomatoes and mix well.

Make a paste of all the powder spices and add it to the pan. Add the coconut milk and mix well. Take it off the heat and set aside. Place the trout fillets in a baking dish and then pour the coconut and spices on the dish. Add the chestnuts on top of the fillet. Bake it at 300 deg F for 30-35 min till the fish is completely cooked.

Serve warm with rice.

Smoked Trout Pâté - Pete Dean (From Nigella Lawson)


  • 2 smoked trout fillets , approx. 125g total weight
  • 50g of Philadelphia cream cheese
  • 15ml horseradish sauce
  • 30ml lemon juice
  • 30ml olive oil
  • 1/4 teaspoon cayenne pepper

Put all the ingredients into a blender or food processor and blitz until smooth and pâté-like.

Spoon the mixture into a vow (I used a small terracotta dish of about 12cm in diameter), scraping out any mixture remaining in the processor with a spatula.

Cover the bowl with clingfilm, and place in the fridge to chill.

Trout with a taste of Asia - Pete Dean


  • Prep Time: 20 Minutes
  • Cook Time: 7 Minutes
  • Ready In: 27 Minutes
  • Servings: 4


  • 4 (6 ounce) fillets boneless, skinless rainbow trout
  • 2 teaspoons soy sauce
  • salt and pepper to taste
  • 1 teaspoon white sugar
  • 1 teaspoon olive oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh ginger
  • 4 green onions, chopped

Rub trout fillets with soy sauce. Season with salt, pepper, and sugar; set aside.

Heat olive oil in a large skillet over medium-high heat. Add garlic, ginger, and green onions; cook and stir until golden brown. Add trout fillets and cook until browned and crispy, about 3 minutes. Turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more.

Alternate directions : This recipe was really great ! You can substitute the olive oil for sesame oil. Mix all the ingredients (except fish) together to make a sauce and cooked the fillets in tinfoil packets with a little sauce on each one in the oven at 425°F for 12 minutes and it came out perfectly. I also added a chopped chilli.