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Ricecake with trout

Story location: Home / Blog / food_and_drink /
08/Mar/2011

The rice cake was made using a mixture of wild and long grain rice, with a beaten egg, grated cheese and chopped chilli added. I fried the rice cake on one side for a few minutes until it was firm enough to slide onto a baking tray to finish cooking in the oven. The hot-smoked trout was heated through in the oven while the courgettes and leek slices were fried in a little butter.

Rice cake, trout, courgette and leek