Fresh rainbow trout is widely available, either whole or as fillets. It is also sold both hot- and cold-smoked. Whole rainbow trout need the guts, head, gills and bitter tasting blood-line removed ...

Look out for rainbow, brown or sea trout, either fresh, hot-smoked or cured. It comes into its own in everything from simple salads to a topping for jacket potatoes or blended into a dip.

For the rosemary-smoked trout, brush the trout with the olive oil and season with salt and freshly ground pepper. Line a smoking tin or wok with aluminium foil. Place the sawdust and rosemary ...