River Cottage Australia



Learn how to cook a trout in the great outdoors!


  • 2 trout

  • 2 tbsp sour cream

  • Juice and zest of 2 lemons

  • 2 tbsp lemon thyme, finely chopped

  • 2 tbsp dill, finely chopped

  • 1 tbsp pink peppercorns

  • 1 tbsp trout roe

  • To serve

  • Crusty bread

  • Lemon cheeks


  • 1.

    To cook the trout, thread a piece of wire through the gills, the tail and the middle of the trout body. Using tree branches to hang the trout, tie the wire around the branch so that the trout is hanging over the coals. Light the fire, and when the flames have died down and the coals are white hot, cook the trout for 30 minutes, or until the trout is cooked through.

  • 2.

    When cooked through, remove the trout from over the coals and allow to cool.

  • 3.

    Butterfly the trout by slicing through the stomach down to the tail and open it up. Peel off the spine and any other bones. Gently flake off the flesh, and transfer to a mixing bowl.

  • 4.

    Carefully stir through the sour cream, lemon juice and zest, herbs and peppercorns, taking care not to over mix it.

  • 5.

    Season and garnish with roe and extra dill. Serve on crusty bread with a squeeze of lemon.

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