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RAINBOW TROUT RECIPE PART II ~ ChalkStream Foods Hot Smoked Trout-bake


  • 200g hot smoked trout (ChalkStream Foods)

  • 300ml double cream

  • 1 small finely chopped white onion with

  • 1 tbsp unsalted butter

  • 200g spinach with 1 tbsp butter

  • 8 large eggs

  • 50g grated mild cheddar cheese

  • 1⁄2 tsp unsalted butter per ramekin

  • Equipment: 8 ovenproof ramekins


1. Preheat oven to 180 °C

2. Cook onion in 1-tablespoon butter in a saucepan

over medium-low heat, stirring, until softened,

about 3 minutes.

3. Add hot smoked trout and cream and bring to a simmer

over a medium-low heat, about 3 minutes, remove

from heat.

4. Cook spinach in separate pan with a tbsp. of butter

until wilted and drain.

5. Divide creamy trout among ramekins

6. Divide spinach among ramekins and stir slightly

with a tsp.

7. Crack 1 egg into each ramekin and season lightly

with salt and pepper.

8. Sprinkle a thin layer of cheese over each egg

9. Add 1⁄2 tsp. of butter to each ramekin

10. Put ramekins in a shallow baking pan and bake for

8-10 minutes or until whites are just set but yolks

are still runny.

Recipe written for the Fieldsports Magazine.

ChalkStream Foods

Our ChalkStream® trout are hand filleted, pin boned and trimmed, before being dry cured in salt and demerara sugar. The fillets are then traditionally hot kiln smoked over sustainably sourced oak chippings to produce a deliciously flavoured cooked smoked trout . Comes with a minimum of 2 weeks shelf life and is suitable for home freezing.

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