A smoked trout recipe from Paul Lydon in Glasgow for Come Dine With Me
1. Smoke trout in a smoker with Oak Dust for approx 12 minutes. When done, fillet the trout and flake it using a fork. Fold the flakes into the Philadelphia, adding a handful of fine chopped parsley, the lemon juice, and some fresh ground pepper. Fold together until nice even texture. Place into mould and refrigerate for 2 hours.
2. To make salad dressing, mix olive oil with orange juice, a few drops of lemon juice and parsley. Use to dress the mixed leaves.
3. Serve with crusty bread.
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