Here’s a Milford Bay Trout Farm take on the classic Italian linguine. It works as an appetizer for six or a main course for three… Delizioso! The Dressing: ½ cup extra virgin olive oil 1½ tbsp lemon juice ¼ cup orange juice 1 tsp Dijon mustard 1 tsp sugar The...
YOU WILL NEED: • 4-8oz/225g fresh deboned trout fillets• 1/4 cup each olive oil• white wine• lemon juice• 1 clove garlic, minced• 10 sprigs fresh dill, chopped• salt and pepper to taste• 1 whole lemon HERE’S HOW: Mix the oil, wine, lemon juice, and garlic, then...
YOU WILL NEED: • 1-8 oz. Milford Bay smoked trout fillet• 1 1/2 cups sliced mushrooms• 1 head Romaine lettuce (torn into bite-size pieces)• 1 small onion, thinly sliced• 1/2 red pepper, thinly sliced• 1/4 cup seasoned croutons Dressing:• 1/3 cup vegetable oil•...
YOU WILL NEED: 1 Side of Milford Bay Smoked Trout – deskinned, and sliced bite size 2 Cooked sliced Beets – Golden or purple 2 Hard-boiled eggs, chilled, peeled, sliced 10 mini red and /or white potatoes steamed or boiled with skins on; then chilled, sliced in half or...
YOU WILL NEED: 1 Side Milford Bay Smoked Trout 2 good sized green Zucchini – sliced into long thin Linguine strips using a sharp knife or, preferably, on a Mandolin 1/2 Butternut Squash, peeled, and sliced into long thin ‘Linguine’ strips 1 shallot fine diced 3 Cloves...
