I have previously touched on the waste of fish as well as trout. This is an extension of some further investigation with a lot of trials. We have some beautiful farmed seatrout from the west coast, as we have a fair amount of flesh left after filleting. We started looking at different options, previously we used the meat we scraped of the bones for a tartare.
We have smoked the fish of cuts before but needed an idea where the fish could be used not in small amounts, but all of it. We needed an application where the demand would be greater than the waste produced. In this recipe we cured the fish on the bone then smoked it on the bone, removing the meat after it has cooled.
At the same time we were working different ideas for afternoon tea, we were looking at adding a second fish item to the savoury selection. As the marriage between cream cheese and smoked salmon works well, the idea for a savoury cheeses cake started. Not something new as there are many recipes using the prime cut of hot smoked salmon or cold smoked salmon. The application of using off cuts off hot smoked trout pieces made a lot of sense, nice looking pieces are not required as it would be flaked into the mix before baking.
Hot smoked trout and dill cheesecake was introduced onto the savoury tea selection!
In the picture we I also looked at the possibility for a starter in the future with fennel, capers and dune spinach.