These days I catch and release most of the trout I catch, but I’ll still harvest the occasional stocker rainbow or a few non-native brookies ... Either way, this simple bushcraft recipe is for you. It ...

The following recipe is inspired by my passion for fishing ... There was nothing like a day spent out in nature and bringing home a beautiful rainbow trout that I would prepare for dinner. This is an ...

Remove trout from basket, and serve skin side up. About this recipe My fishmonger always has farmed freshwater rainbow trout on hand, butterflied and boneless with the spine and ribs removed.

Scandi-style ingredients like horseradish, capers and dill complement the delicate flavour of the rainbow trout, and the egg-spiked emulsion that tops it adds an unusual twist. “I love to serve this ...

Place the trout in a glass casserole dish with a lid, open, flesh-side-up, and pour the marinade over the interior. Close the fish and roll gently from side to side to ensure even coating.

It’s a great dish with heaps of flavor and the original recipe didn't need much tweaking, but the smoked rainbow trout really helped lift what was already a cracking little entrée. To make the ...