Spicy Scottish Trout

Spicy Scottish Trout with crushed new potatoes and sesame and honey

sea trout

Here’s another way to turn your day’s catch into dinner. Once again this recipe comes from our friends at Colstoun Cookery School


  • For the crushed new potatoes, cook the potatoes in boiling water for 10-12 minutes, or until just soft. Drain the potatoes, return them to the pan and crush slightly with a fork. Add the butter, cream, chives, chilli, herbs and salt and freshly ground black pepper and mix well. Cover with a lid and set aside to keep warm.
  • For the trout, fillet the trout removing all bones, place the spices, butter and seasoning into a bowl and mix well to combine. Spread the spice mixture onto both sides of the trout fillet.
  • Heat a small amount of olive oil in a frying pan and fry the trout for 3-4 minutes on each side, or until cooked through, then remove from the heat and set aside in a warm place.
  • For the sesame and honey-coated vegetables, heat the oil in a small wok or frying pan, add the carrots and leeks and stir fry for 3-4 minutes. Add the mangetout, cover with a lid and cook for another 2-3 minutes. Add the soy sauce, sesame seeds and honey and stir well to mix.
  • To serve, place the crushed new potatoes onto a plate, top with the spicy trout with the vegetables and lime halves alongside.


  • 200g new potatoes
  • 50g butter
  • 3 tbsp double cream
  • 2 tbsp chopped fresh chives
  • Pinch chilli flakes
  • Handful fresh coriander, chopped
  • Salt and freshly ground black pepper

For the sesame and honey-coated vegetables:

  • 1 tbsp olive oil
  • 2  carrots, cut into ribbons
  • 2 baby leeks, chopped
  • 75g/3oz mangetout
  • 2 tbsp soy sauce
  • 3 tbsp sesame seeds
  • 1 tbsp runny honey
  • 1 lime, halved, to garnish


For the trout:

  • 1 tsp turmeric
  • 1 tsp paprika
  • 50g soft butter
  • 2 tsp salt and freshly ground black pepper
  • olive oil
  • 2 medium trout

Easy Salmon en Croute

Here at River & Green we like to practice what we preach which means that, depending on the season, there’s a lot of fish and game on the dinner table. Sometimes however, even we run out of ideas, so here’s a delicious and easy salmon en croute recipe courtesy of our friends at Colstoun Cookery School :

Salmon en Croute

  • 1 red pepper
  • 1 yellow pepper or 280g roasted mixed peppers in oil
  • 1 tbsp olive oil
  • 25g butter
  • 150g spinach washed & coarsely shredded
  • 375g ready-rolled all butter puff pastry
  • 2 x 175g Salmon fillet, skinned
  • 1 egg, beaten
  • Watercress to garnish (optional)


For the Sauce:

  • 150ml double cream
  • 1 tbsp lemon juice
  • 1 tbsp basil pesto
  • 1 tbsp chopped basil


  • Heat the oven to 220C/gas 7.
  • Slice the peppers and toss in olive oil and roast for 20 minutes until soft, and allow to cool. If using peppers from a jar, drain and cut into thick strips.
  • Melt the butter in a large pan, add the spinach and cook quickly until wilted, season and leave to cool, then squeeze out excess moisture.
  • Heat a large baking tray in the oven.
  • Roll out half the pastry really thinly, (about a pound coin width) to a little larger size than the salmon fillet. Place 1 fillet skinned- side down, onto the centre of the pastry, season and arrange the peppers and spinach on top. Season the second side of salmon and place on top so that it mirrors the one underneath. Brush the edge of the pastry with beaten egg.
  • Roll out the remaining pastry really thinly so that it is slightly larger than the bottom layer of pastry. Carefully lift over the salmon, trim off any excess and seal the edges.
  • Re-roll the remaining pastry trimmings thinly and cut out pastry stars from the trimmings. Brush the pastry with beaten egg, decorate with the stars, then brush the stars with the egg.
  • Using 2 fish slices, carefully lift onto the preheated baking tray on the non-stick paper, and bake for 30-40 minutes until golden brown. Remove from the oven and allow to rest for 10 minutes while you make the sauce.
  • For the sauce, heat the cream, and the lemon juice and pesto, and season. Add the basil just before serving.
  • Serve the salmon in slices with the sauce and garnish with watercress, if you like.