Scotland is an angler’s paradise in the spring, when rivers run wild with salmon, pike, and some of the finest fresh trout in the world.

Ingredients
olive oil
2 trout fillets (around 260g)
2 lemon slices
1tsp of cayenne pepper
Smoked sea salt or ordinary sea salt
Black pepper
125g of butter
Parsley for garnish

Instructions
Preheat the oven to 160c and drizzle the baking tray with olive oil. Place the trout fillets on the baking tray and drizzle a little olive oil over the top. Place the lemon slices on top of the trout and sprinkle with smoked sea salt. Bake in the oven for 15-20minutes keeping a close eye for any burning. Remove the trout fillets from the oven and leave to cool slightly. Flake the trout checking for bones into a bowl and add in a little sprinkle of smoked sea salt and black pepper to taste and add the cayenne. Melt all of the butter in a small pan and add in a third of the melted butter into the flaked trout. Mince the trout with a fork or spoon but not to a puree, you want to keep a little texture. Place the trout into sterilised jars and push down a little. You want the jars just over two thirds full. Pour over the melted butter on top and place in the fridge to harden the butter seal. Serve with toasts, oatcakes or whatever you fancy.