This outstanding celebration of salmon and trout brings together a fabulous collection of recipes, including soups and starters, snacks, main dinners, rice, noodle and pasta dishes, healthy meals, barbecue foods and ideas for entertaining. There are old favourites such as Salmon Chowder, Scrambled Eggs with Smoked Salmon and Salmon Fish Cakes, and modern classics such as Raw Salmon, and Salmon Risotto with Cucumber. A chapter on accompaniments shows you how to prepare marinades, sauces and dressings to serve with fresh and prepared fish.Salmon is a very versatile fish. Equally delicious hot or cold, it can be made into soufflÚs and mousses, pastries and pasta dishes, sandwiches and salads. Whether it is served raw as sushi, brined as gravlax, poached, steamed, baked or grilled on the barbecue, fresh salmon is delicious, nourishing, and an excellent source of Omega-3 fatty acids that are so important for a healthy heart.Trout, like salmon, belongs to the fish family Salmonidae, but although salmon and trout have much in common, they have their own inimitable flavours. Trout recipes in this collection include Smoked Trout Tartlets, Goat's Cheese and Trout Toasties, Chinese Steamed Trout, trout Gougere and Thai Marinated Sea Trout - showing how this hugely popular fish can be adapted to almost any number of recipes and cooking styles.The book opens with a comprehensive introductory section, which comprises of an identification guide to all types of salmon and trout, practical advice on buying and storing the fresh fish, and details and tips about every kind of preparation and cooking technique. The main section consists of over 150 clearly written step-by-step recipes, illustrated with more than 600 beautiful colour photographs. Collectively, this is the ultimate guide to enjoyable, challenging and successful cooking with salmon and trout.A complete guide to cooking with salmon and trout, illustrated with over 600 colour photographsIncludes over 150 recipes for soups, starters and snacks, main meals, healthy dishes, rice, noodles and pasta, barbecues, party ideas and saucesFeatures a full-colour photographic identification guide to all types of salmon and trout, plus essential information about buying and storing the fish, and preparation and cooking techniquesRecipes include Curried Salmon, Soup, Smoked Salmon Pate, Salmon au Gratin, Lox with Bagels and Cream Cheese, Smoked Trout Noodle Salad, Classic Fish Pie and Asian Seared Salmon
About the Author: Jane Bamforth trained as a home economist and then as a food and cooking journalist. She has worked as an editor at Good Housekeeping, BBC Good Food, and Woman and Home, and as a deputy chief sub-editor on Prima and chief sub-editor on Essentials. She now works as a food consultant for Waitrose, which she combines with her burgeoning career as a writer and editor. She has recently been involved in a wide range of cookery publications, which have included books by TV chef Gary Rhodes and James Martin, as well as many others on subjects encompassing organic cooking, world cookery, cooking for babies and healthy eating for pregnancy. In this volume she has brought together a definitive collection of recipes by leading food writers to celebrate the enormous diversity and delicious culinary potential of salmon and trout.