I bought fresh rainbow trout whole fillet with tail. I have always wanted to try this recipe

Husband loves to grill! Here's his trout recipe

Rubbing the insides of fresh flash frozen trout with a teaspoon of caviar, anchovis paste, stuffed with a slice of lemon and some capers, smoked an hour on the grill, a special dinner served for a special Sunday guest. I use fish grills, they keep the insides of the fish from drying out when smoking.

This is a delicious, healthy and fast way to make salmon. Just wrap tightly in foil, top with your favorite veggies, and bake! It takes 15 minutes, and you're left with minimal clean up. This is perfect for a quick and healthy meal!Note: this recipe is for 3 salmon filets. Adjust amounts of ingredients as desired.

Delicious South Carolina Trout Filets topped with fresh apple mostardo served with a side of garlicky collard greens. This dinner is sure to impress with the unique flavors of the apple mostardo. Learn more at PeachDish.com.

I really wanted salmon for dinner. I already had the dish planned in my head when I drove to the supermarket to pick up the ingredients. But then, of course, stupid Murphy and his law had to get in the way. The store didn't have a great selection of salmon. But they did have really good looking steelhead trout. So it was on to Plan B. Truth be told, steelhead is not one of my favourite fishes. It's a little light both in flavour and in richness. It needs help. That's where the sweet and spicy corn salsa topper came in. Instant flavour boost. And for added richness, a bright lime cream drizzle. As far as Plan B's go, it came out really amazing.

Cold appetizer for a festive dinner. Easy to make with fresh or frozen whole trout.When in a hurry, I chop all ingredients and mix into broth to make aspic, and serve cold slices on toast or rye bread with mayo as appetizer, capers on top.Trout makes a delicate mild fish flavored aspic gel. The aspic seals off the air from the fish, the flavors in this appetizer stay fresh, so you can prepare days in advance or freeze. Keeps well in your fridge.

This is sandwich that my grandfather learnt from an American soldier whilst he was studying in the U.S.According to my grandmother, a young American soldier that they invited over brought this sandwich as a gift. Although that sandwich contained oiled sardines and 1 cm-thick onion slices.Add plenty of onion, seasoning and mayo for flavor.Apparently, the American soldier that befriended my grandfather used thickly cut onions, but you can cut them to whatever size you like. Recipe by Setsubunhijiki

I used the cured mackerel technique I learned from my mother to cure salmon, and it was delicious. You can use it for western style or Japanese style dishes. It goes well with Japanese sake or wine. This recipe makes enough sweet vinegar for 2 batches of salmon, so you could use it once for salmon, once for mackerel or horse mackerel or cod, or flounder. I recommend it for everything! I recommend it especially for curing pacific saury (sanma)!In step 2, if you salt the salmon on a sieve, it apparently loses its fishiness. I'm lazy though, so I just do it on the styrofoam tray the salmon comes in and cover it with plastic wrap before putting in the fridge. The less washing up to do, the better! Recipe by Yu-tantan

Fresh trout, absolutely safe eaten fresh after kept frozen 3 days, then thawed, skinned, bones removed, chopped fine and mixed with chopped avocado, chopped shallots, chopped cold hardboiled eggs and loaded with black caviar. Just pure flavors, no sauces or spices added. Served cold on round of thin fresh daikon root or cucumber slice on toast of fresh baguette.I remember some parties served an ice cold shot of vodka with this appetizer.

This is Melissa Clark’s famous broiled salmon dish recipe, but I fileted two fresh whole trouts to use instead of salmon fillet, and adjusted the method and the ingredients to bring out the more delicate trout flavors. Delicious when hot for lunch or cold for breakfast!

I really wanted to eat some pate at home, so I made this with my favorite tuna. It left me really satisfied.The mixtures from Steps 1 & 2 must be cool before use so please make them first.For Step 2, if you add a little ice, the mixture will cool really quickly! (It won't change the taste either!)For Step 5, the parchment paper is there so that the pate is easy to remove from the container once set. So please leave one edge poking out of the container. Recipe by naonaos