Salmon Trout in Foil

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Salmon trout, being a smaller fish than salmon, is ideal for cooking whole. Wrapping the fish in foil keeps the fish moist and preserves all the juices.


  • 1 salmon trout, about 1–1.25 kg/2–3 lb
  • butter or oil (see method)


Have the fish cleaned but left whole. Place in the centre of a large square of foil – buttered for serving hot and oiled for serving cold. Arrange the lemon slices and parsley stalks over the fish. Fold the foil over the top and turn up the ends to wrap the fish completely in a loose foil parcel. Place in a large roasting tin or on a baking tray. Set in the centre of a moderate oven (180°C., 35