To serve this cold as a summer salad is a great treat. A wild sea trout (and there is nothing finer) will do around ten people which makes this a good dish to serve with a variety of salads and some white wine on a summer’s evening with friends since it can all be prepared in advance! However, you do need to invest in a fish kettle – mine is a large one which fits nicely over a standard hob.
Ask “the Whitby Catch” to gut the fish and take out the gills since the gills will spoil the flavour and they really need to be removed but keep the fish head on since it will help to flavour the fish.
All you then need to do is to place the fish in “the kettle” and cover it with cold water but for every 4 ½ pints/2 litres of water you must add 6 oz of salt (I prefer Maldon). Bring this to the boil and let it bubble for a minute or so before turning off the heat. Leave the fish to cool in the liquid and then refrigerate. The skin will easily “lift off” the top and then you simply remove the flesh from the bones by using a sharp knife.