Baked Salmon Trout

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This seems to me the simplest and best method of cooking a salmon trout, whether it is to be eaten hot or cold.


  • salmon trout of 2–4 lb. (1–2 k.) weight
  • butter
  • parsley,


Put a large piece of butter and some sprigs of parsley, thyme, fennel, tarragon and some chives in the belly. Rub the fish all over with seasoned flour. Butter a large sheet of foil and lay on the butter some more of the same herbs. Lay the fish in the middle and wrap up in a long, neat parcel. Lay it in a baking tray and cook at 350° F., gas mark 4, for 30 minutes. Undo the paper so that the f