Name: Salmon trout stuffed with quinoa
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 4 salmon trout; fresh chillies 573; salt; lemon cut into wedges, to serve; 1/3 cup quinoa rinsed; 2 Tbs fresh chillies 573; 1 red onion small, chopped; 150 g bacon chopped; 70 g pecan nuts toasted and chopped; 1 eggs beaten; 10 g fresh lemon thyme; lemon grated zest; sea salt and freshly ground black pepper

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Ingredients (13)

4	salmon trout
	fresh chillies — 573
	salt
	lemon — cut into wedges, to serve

STUFFING:

1/3 cup	quinoa — rinsed
2 Tbs	fresh chillies — 573
1	red onion — small, chopped
150 g	bacon — chopped
70 g	pecan nuts — toasted and chopped
1	eggs — beaten
10 g	fresh lemon thyme
	lemon — grated zest
	sea salt and freshly ground black pepper

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Method:

Preheat oven to 180°C.

Place the quinoa in a small pot, add 2/ 3 cup water and simmer for 20 minutes. Remove and set aside to cool. Heat a little olive oil in a non-stick pan, add red onion and bacon and sauté until crispy and golden.

In a bowl mix together the pecan nuts, olive oil, red onion, bacon, quinoa, egg, lemon thyme and grated lemon zest. Season well. Spoon the stuffing mixture onto two of the salmon trout sides, top each with a second side. Tie with string to secure. Brush with olive oil and sprinkle with salt.

Place on a lined baking tray and bake for 15–20 minutes or until cooked through and golden. Remove and serve warm with lemon wedges.

Words and image: Fairlady magazine

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