Stuffed Salmon Trout in Pastry

Preparation info

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This fairly elaborate recipe is traditional. A seventeenth-century recipe prepares a whole salmon in this way; a nineteenth-century one uses a salmon trout, and another uses small trout, one for each person. The salmon is too large for most of us today, and the trout have too much pastry in proportion to the fish; the salmon trout is ideal for six to eight people and the dish, once made, is never to be forgotten.