What’s the difference between a salmon and a salmon trout? The former is a salmon, which is generally larger in size, oilier and richer, while a salmon trout is a trout, and trouts are usually smaller, milder and not so oily compared to salmons. They are therefore slightly cheaper as well. On occasions when you can’t find salmons (which is rarely the case actually), you can get salmon trouts as a good substitute for recipes, especially those recipes require pan-frying or baking.
I realise that I do sometimes miss out reading the labels clearly and get salmon trout instead of salmon by mistake. There are many products on the market, especially smoked salmon and salmon fillets that sell themselves as salmon, but indicate salmon trout in finer prints. So do be more careful and don’t be like me (haha) when you get your groceries. Sometimes, I rush through the supermarket and grab at things so that I get it done in the shortest time required. Not good at all. I’m missing out the fun of grocery shopping.
This recipe interestingly calls specifically for salmon trout, not salmon to be used as a filling in the potato pie. I obliged readily, as it involves soaking the fillet up in a sauce and baking it in a pie. Using smoked salmon for this dish would be wasteful as the richness of salmon will be suppressed and that would be a pity.
I hope you enjoy this dish and enjoy scooping out bits and pieces of the smoked salmon trout as you dig through the golden pot in every bite.
Ingredients:
- Yukon potato: 900g
- Milk: ½ cup + 700ml
- Salt: ½ tsp + ½ tsp
- Unsalted butter: 1 tbsp + 3 tbsp
- Plain flour: 6 tbsp
- Spring onion: 2 stalks, finely chopped
- Lemon zest: 1 lemon
- Smoked salmon trout/mackerel fillet: 700g (approx 4 large fillets)
- Ground blackpepper: to taste
Method:
- Boil potatoes till soft. Drain and mash with ½ cup milk, ½ tsp salt and 1 tbsp butter. Set aside.
- Preheat oven at 200 degrees Celsius.
- Heat 3 tbsp butter in wok. Stir in plain flour.
- Stir in 700ml milk. Leave to cook till it starts to bubble (2-3min).
- Stir in spring onion, lemon zest, smoked salmon trout, ½ tsp salt & blackpepper. Combine evenly.
- Scoop trout mixture into ramekins. Spoon mashed potato over mixture.
- Use a fork to create lines on the mashed potato. Bake 20min till mashed potatoes become golden brown.
Disclaimer:
- This recipe was kindly adapted from BBC easycook’s ‘Smoked Trout Fish Pies’.
Serving:
8 persons
