Kiln Roast Smoked Trout Borek Pastries with Parsley & Spring Onions

Kiln Roast Smoked Trout Borek Pastries with Parsley & Spring Onions

Brik-PastryThis lovely recipe takes its influence from Morocco and North African cuisine. Brik pastry is used throughout the area to make delicious savoury pastries, often served as road-side and market snacks.  

If you cannot find Brik pastry then spring roll pastry works just as well, or even use a couple of layers of filo at a pinch. Once you get the hang of putting these together they are a quick, easy recipe to try with our tasty hot smoked trout.

Makes 4 pastries


  • 1 packet of RR. Spink & Sons Kiln Roast Trout
  • 4 sheets of Brik pastry
  • 4 free range eggs
  • handful of flat leaf parsley, finely chopped
  • 4 spring onions, finely chopped
  • 1 tsp of cumin seeds
  • 70g of feta cheese
  • salt and freshly ground black pepper
  • 1 tbsp of olive oil to fry
  • Greek yogurt and sumac to serve


Mix the kiln roast smoked trout, spring onions, cumin seeds, parsley, and crumbled feta into a bowl, and season with salt and black pepper.  

Place the Brik pastry onto a flat surface and spoon a ¼ of the fish mix into bottom corner of the pastry.

Crack one egg on top of the mix and carefully wrap by folding in the outer corners, like you would a spring roll.

Heat a large, non-stick pan over a medium heat and add the olive oil.  

Cook the pastries for 3 minutes on each side until crisp. The white of the egg should be cooked but the yolks still runny.

Serve with some Greek yogurt sprinkled with sumac on the side.


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