| Hot smoked trout fillets | 50g (2oz) butter |
| 50g (2oz) flour | 200ml (8floz) fish stock |
| 2 eggs | 1 lemon - rind and juice |
| 350g (12oz) large spinach leaves | 150g (6oz) button mushrooms - sliced |
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Seasoning
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Melt butter, add flour (roux). Cook for 1 minute. Add fish stock gradually, bring to boil.
Add trout and eggs, blend until smooth.
Wash spinach and cook in microwave (30 sec). Line an oiled loaf tin 675g (1˝lb) with spinach leaves.
Pour in half the trout mixture, cover with sliced mushrooms and top with remaining trout mixture.
Cover with foil and bake for 1˝ hours at 160C, 325F, Gas 3. Cool, slice and serve with hot toast fingers.
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