Trout trip

Recently, I took a trip to Victoria's High Country.
European craft beers and wines, dairies, honey and nut farms; the region was abundant, even in the heart of winter.
Passing through Harrietville, we pitstopped at Mountain Fresh Trout for locally smoked trout.

Coincidentally few days ago, my monthly online subscription of Hellenic 'Gastronomos' arrived with page 46 showcasing some gorgeous Greek trout recipes.
Pestrofas / Πεστροφας (trout) is commonly found around Iannena, in Northern Greece where rapid flowing waters are a plenty.

My fave way to eat smoked trout is to sit under the sun with a fillet and a Hellenic brew, patiently picking away at the flesh.
But I'll do it any way really, such as infusing with liquors, herbs and spices and blitzing to a velvet cream.

Call these a 'dip', if you must.
I call them 'spread for bread'.

Smoked trout in Harrietville, Victoria

TROUT WITH ALMONDS, LEMON & OUZO

Makes about 400g

2 trout fillets, flaked

50g flaked almonds, toasted

30ml ouzo

1-2 Tblspns of cold water

30 ml fresh lemon juice

1/2 tspn ground caraway seeds

salt & pepper, to taste

Blitz toasted almonds in food processor for 1-2 mins.

Add fillets and ouzo and continue to blitz for 1-2 mins.

With motor on, drizzle in lemon juice and remaining water (if required) to achieve a smooth, creamy consistency.

Add caraway seeds, season and correct with more lemon juice, if necessary.

Will keep for 1 week refridgerated in an airtight container

Alternative serving suggestions:

Wild greens and nettles, pasta, pulses and roasted zucchini.

TROUT-SALATA (like taramosalata)

Makes about 400g
2 trout fillets, flaked
2-3 Tblspns of cold water
100ml Extra Virgin olive oil
50 ml fresh lemon juice
2 slices of bread, crusts off, soaked in a little water for 15 mins and squeezed dry.
⅓ tspn ground fennel seeds
salt & pepper, to taste

To serve:
finely chopped spring onions
finely chopped dill
extra EV olive oil

Add fillets and 1 Tblspn water in a food processor and blitz for 1-2 mins.
Add bread and blitz again.
With motor on, drizzle in oil, lemon juice and remaining water to achieve a smooth, creamy consistency.
Add fennel seeds, season and correct with more lemon juice, if necessary.

To serve, sprinkle spring onions and dill and drixxle with extra virgin olive oil.

Will keep for 1 week refridgerated in an airtight container


TROUT WITH GOAT CHEESE, CAPERS & DILL


Makes about 400g

2 trout fillets, flaked

150g goat cheese feta

60g greek strained yoghurt

3 whole spring onions, chopped

2 large pickled cucumbers

a handful of fresh dill, roughly chopped

2 Tblspn capers (soaked in cold water for 15 mins to desalinate)

salt & pepper, to taste

In a food processor, blitz feta and yoghurt until creamy.

Add trout and remaining ingredients and blitz to a creamy consistency.

Season and correct with more salt, if necessary.

Will keep for 1 week refridgerated in an airtight container

*These recipes have been translated from the Jul 2012 issue of Gastronomos online.

Nut trees in Stanley, Victoria