Trout Recipes

Chilled Trout Soup recipe


  • 100g smoked trout fillet
  • 150g natural yoghurt
  • 1 large trout, cleaned, skinned, boned
  • 250ml white wine
  • 1 large peeled and sliced beetroot
  • 1 large fennel bulb
  • 2 tbsp. horseradish sauce
  • Salt and pepper
  • 2 bay leaves
  • 1 litre water

Method of Preparation:

  1. Put the fennel, beetroot, bay leaves, wine, salt and pepper and water into a large pan big enough to hold the trout.

  2. Bring to the boil and cook for ten minutes, then reduce to a simmer and add the trout. Simmer for a further 8-9 minutes.

  3. Remove the trout from the pan and remove the head and tail (if attached).

  4. Place the trout, yoghurt and horseradish into a blender and blitz until smooth. Strain the cooking liquid and add it to the blender. Blitz until smooth and then season with salt and pepper.

Author: Laura Young

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Published: July 14, 2011
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Published by Starsol