Baked Trout with Roasted Buckwheat

Smoky roasted buckwheat, or kasha, is a staple across Eastern Europe, and I love to see innovative chefs and cooks giving this traditional ingredient a modern twist, as in this recipe, where it is used as a stuffing for trout or other freshwater fish. Many kinds of freshwater fish are eaten in the Baltic States, and I’m all for widening the range available elsewhere, especially where it could help to take the pressure off our seas.