Remove from the pan and allow to rest for 5 minutes. 3. Spread the feta dip onto a plate, top with the cucumber salad, then add the fish and pan juices. Cook’s note: For the crispiest fish skin of ...

When the wood chips are smouldering, lay the trout fillets, skin-side down, in the centre of the grate. Cover with the lid and smoke for 1-1½ hours, checking the chips regularly to make sure they ...

Divide the egg salad, smoked trout and soda bread equally among the plates. Garnish each plate with a lemon wedge.