Thoroughly rinse the rice in several changes of water to remove the starch

Place into a large saucepan of boiling water for 10 to 15 minutes or until the rice is softened, drain thoroughly.

Put the rice into a large bowl and add the toasted pine kernels, chives, spring onions, ginger, chilli and lemon rind. Season to taste with the salt and pepper

Stuff the trout with the mixture

Line a baking sheet with a large piece of foil allowing sufficient to enable you to fold comfortably over.

Spread the batter over the foil place the trout on top and pour over the lemon juice.

Fold the foil over the trout then fold in the edges together to seal.

Place into a preheated 220°C oven and bake for 15 minutes until cooked.Serve immediately garnish with the chives and strips of lemon rind