Do you guys have any idea of how much salmon I have eaten in my life? As a Norwegian salmon is one of those things you get served everywhere. Smoked, poached, grilled, cured......... OMG, I'm so over salmon. The only kind I do still enjoy is smoked salmon on my bagel. No, give me trout! Trout has this mild sweet fish taste, not oily like salmon at all. I always prepare it very simple, lemon and dill is the mayor companions. Enjoy!
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serves 4

4 small wild trout, guttered and cleaned
olive oil
2 lemons, sliced
1 small bunch of fresh dill, chopped
To serve:
1 cup olive oil
3 tablespoons lemon juice
2 tablespoons finely chopped dill
roasted fingerling potatoes

  1. Heat oven to 350F, 180C.
  2. Wipe off the fish with paper towels and run both the inside and outside with salt and pepper.
  3. Drizzle a little olive oil in the cavity of the trout.
  4. Add 4-5 lemon slices and dill and place in a large baking dish thats been drizzled with oil.
  5. Drizzle the top with oil.
  6. Bake for about 18-22 minutes, all depends how big your fish is.
  7. Use a sharp knife to see if the meat falls of the bones, then it's ready.
  8. Mix together the ingredients for the oil and serve with fingerling potatoes.


Photography by Colin Cooke

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