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Milford Bay Smoked Trout Pasta


  • 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 fresh garlic chopped or pressed
  • Fresh grated Parmesan cheese
  • 1/2 lb Fresh asparagus trimmed
  • 2 Roma Tomatoes, cored, seeded and small diced – “concasse” style
  • 1 cup Baby Spinach washed and dried
  • Olive oil
  • Kosher salt and fresh cracked black pepper


Preheat a large non-stick fry pan with olive oil until hot; add zucchini, butternut squash, asparagus, garlic, and shallots. Sauté for 3-4 minutes or until vegetables are aromatic. Add Milford Bay Smoked Trout, tomato concasse, and baby spinach. Sauté another 2 minutes, add kosher salt and fresh cracked black pepper to taste.

Top with fresh grated parmesan, and enjoy. Serves 2-4.
As an option, add a handful of your favourite cooked Pasta at the same time as you add the Milford Bay Smoked Trout.

David R. Binsted
Executive Chef
Muskoka Lakes Golf & Country Club

Milford Bay Smoked Trout Salad Nicoise


  • 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 quarters, and tossed lightly in 2 tablespoon of Honey Lemon Vinaigrette – Recipe follows
  • 1/2 lb Asparagus trimmed – lightly tossed in olive oil, kosher salt and fresh cracked black pepper, quickly grilled to al dente
  • Kale blend or your favorite mixed greens
  • Pomegranate seeds for garnish / topping – optional



  • 1 egg
  • 1/4 cup white sugar
  • 1/2 Tbsp. Dijon mustard
  • 1/2 Tbsp. grainy Dijon mustard
  • 1/2 cup Red Wine Vinegar
  • 2 Tbsp. finely chopped Shallots
  • 2 Tbsp. fresh squeezed lemon juice
  • 4 Tbsp. Honey
  • 1 1/2 cups of Vegetable oil
  • 1/2 cup Olive oil
  • Fresh Cracked Black Pepper – Pinch


Combine all ingredients except oils and black pepper in a medium sized mixing bowl. Whisk together ingredients. While whisking, slowly add oils until all mixed to a combined consistency. Add black pepper to preference. Refrigerate. Will keep 10 days refrigerated.

To Serve: On your favorite plate, bowl, or platter, display all prepared ingredients using your artistic abilities. Drizzle preferred amount of honey lemon vinaigrette, top with pomegranate seeds and enjoy. Serves 2-4.

David R. Binsted
Executive Chef
Muskoka Lakes Golf & Country Club

Milford Bay BBQ Smoked Trout Flatbread Pizza

You Will Need:

  • 1 side Milford Bay Smoked Trout – sliced into bite sized pieces Your favorite flatbread – (We used Ronnie’s WoodFire Pizza’s ( Sourdough Flatbread)
  • 2 – Zucchini – green and / or yellow sliced 1/4 inch thick 6 – Cremini mushrooms, or your favorite mushroom, stemmed and washed
  • 16 – Red onion petals
  • 1 – Red, yellow, or orange pepper, sliced into long strips
  • 4 tbsp. Olive oil
  • 3 tbsp. Balsamic vinegar
  • 250 ml Herb and Garlic Cream Cheese
  • 3/4 cup Grated mozzarella cheese
  • 1/2 cup crumbled Feta cheese
  • 1/4 cup crumbled Goat cheese
  • Spicy Crème Fraiche Ranch Sauce – Combine 6 Tbsp. sour cream, 6 Tbsp. Buttermilk, 2 Tbsp. mayo, 1 Tsp. chopped Fresh Dill, Pinch garlic powder, Pinch onion powder, your favorite hot sauce/Sriracha to taste

Here’s How:

Put all vegetables in a medium bowl, and drizzle with olive oil, balsamic vinegar, and a sprinkle of kosher salt and cracked black pepper. Using your BBQ on medium heat, give vegetables a quick grill mark on both sides, let cool, and slice to desired size.

Spread a generous amount of herb and garlic cream cheese over the flatbread. Sprinkle a handful of mozzarella over the cream cheese. Liberally sprinkle grilled vegetables over pizza. Add sliced Milford Bay Smoked Trout. Top with feta, goat cheese, and any remaining mozzarella cheese. (Amounts will vary according to each person’s preference.)

Preheat oven to 400 degrees or BBQ to medium heat. Place Smoked Trout pizza on a baking sheet lined with parchment paper, or directly on the grill of the BBQ. Bake until cheeses start to brown or until the bottom starts to brown, usually about 15 minutes.

Drizzle the Crème fraiche over pizza or use on the side for a dipping sauce. Serves 2-4. Enjoy with your favorite beverage….

David R. Binsted
Executive Chef
Muskoka Lakes Golf & Country Club

Milford Bay Smoked Trout Linguine

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!


  • ½ cup extra virgin olive oil
  • 1½ tbsp lemon juice
  • ¼ cup orange juice
  • 1 tsp Dijon mustard
  • 1 tsp sugar


  • 1 Milford Bay smoked trout fillet (about 10 oz./ 300 g)
  • 6 green onions, thinly sliced on diagonal
  • 1 cup packed baby spinach leaves (50g), trimmed
  • ½ cup fresh chervil sprigs, plus extra for garnish
  • 14 oz (400 g) fresh linguine

For the dressing, just combine the ingredients in a small bowl and whisk well.

For the linguine, remove the skin from the smoked trout and discard it. Break the trout into large chunks and place them in a medium bowl. Add the spinach, onions, and ½ cup of chervil. Add half the dressing and toss to combine.

Cook the linguine in boiling, salted water until it’s al dente. Drain it and toss the pasta with the remaining dressing. Top each plate with the smoked trout mixture and garnish the whole thing with a little extra chervil. Enjoy!

Milford Bay Smoked Trout Salad

This is a fantastic salad for summer. Serve it as a flavourful side or all on its own. It serves four.

• 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

• 1/3 cup vegetable oil
• 2 tbsp. red wine vinegar
• 1/2 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1/4 tsp. dried basil

Combine the dressing ingredients in a small bowl. Break the smoked fillets into bite-size chunks. Add the fish and mushrooms to the dressing and stir. Let that marinate in the refrigerator for 30 minutes. Meanwhile, combine the remaining ingredients in a separate salad bowl. Combine everything just before serving and toss!

Milford Bay Curried Mayonnaise

This recipe makes an excellent dip for smoked trout. It’s delicious with pieces of our fish on pumpernickel bread, topped with chopped chives and a caper. You can also use it to top our grilled trout!

• 1 egg
• 2 tbsp. wine vinegar
• 1 tsp. curry powder
• 1 tbsp. lemon juice
• 1 pinch salt/pepper
• 1 cup olive oil
• 1 tbsp. dijon mustard

Simply place all the ingredients except oil into a blender. While blending at medium-high speed, gradually add the olive oil. Blend until the mayonnaise thickens. Refrigerate the dressing, and it’ll keep up to four days.

Milford Bay Grilled Trout Fillets

Here’s a great way to enjoy our trout fillets. It’s quick to prepare and delicious! It serves four.

• 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

Mix the oil, wine, lemon juice, and garlic, then drizzle it over the fish. Marinate for 30 minutes. While that sits, preheat the barbecue to medium. After 30 minutes, remove the fillets from the marinade, but save it. Place the fillets on a sheet of foil and cook, flesh side down, for four minutes. Flip the fish, arrange the dill and lemon slices on top, and pour the marinade on top. Grill the fillets until they flake easily with a fork and enjoy!

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