Smoked Trout Pilaff

Smoked Trout Pilaff

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Serves 4

Preparation time – 5 minutes
Cooking time – 30 – 35 minutes

Smoked trout might seem a rather unusual partner for rice, but if you try it, you will find that this is a winning combination.

Nutritional Value per serving:
Energy 536 kcal; Protein 27.8 g; Carbohydrate 62.5 g of which sugars 14 9 g; Fat 19.6 g of which saturates 5.8 g; Sodium 130 mg.


225 g/ 8 oz white basmati rice 40 g/ 1 ½ oz butter 2 onions, sliced into rings 1 garlic clove, crushed 2 bay leaves 2 whole cloves 2 green cardamom pods 2 cinnamon sticks 5 ml/ 1 tsp cumin seeds 4 smoked trout fillets, skinned 50 g/ 2 oz slivered almonds, toasted 50 g/ 20z seedless raisins 30 ml/ 2 tbsp chopped fresh parsley or coriander Mango chutney and poppadoms to serve


  1. Wash the rice thoroughly in several changes of water and if there is time, leave to soak in cold water for 10 – 15 minutes. Drain well and set aside.
  2. Melt the butter in a large pan over a low heat. Add the onions and cook, stirring occasionally for 10 – 15 minutes until well browned.
  3. Increase the heat; add the garlic, bay leaves, cloves, cardamom pods, cinnamon and cumin seeds and stir-fry for 1 minute.
  4. Stir in the rice, ensuring that every grain is coated. Add 600 ml/ 1 pint boiling water. Bring back to the boil, cover the pan with a tight-fitting lid, lower the heat and cook very gently for 20 – 25 minutes, until the water has been absorbed and the rice is tender.
  5. Flake the smoked trout and add to the pan with the almonds and raisins. Fork through gently, then re-cover the pan and leave the smoked trout to warm in the rice for a few minutes.
  6. Transfer the pilaff to warmed plates, sprinkle the parsley or coriander over the top and serve immediately with mango chutney and poppadoms.

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