Kiln Roast Trout and Pomegranate Mezze with Olives, Tabbouleh Hoummus

Kiln Roast Trout and Pomegranate Mezze with Olives, Tabbouleh Hoummus

mezze1Chef Scott Fraser has come up with a fantastic new way to incorporate our Kiln Roast Trout into a Middle Eastern mezze- a spread of fantastic dishes that create a wonderful spread of flavoursome dishes that really complement each other. Pomegranate adds delightful bursts of sweetness to our Kiln Roast trout.




  • 80g mixed olives
  • 60g diced feta
  • punch of dried oregano
  • olive oil


  • small pot of houmous
  • 1 tsp harissa


  • 200g cooked cous cous
  • ½ lemon zest and juice
  • 2 medium tomatoes chopped into 1cm pieces
  • 1 small pack of curly parsley finely chopped.
  • ½ tsp Baharat spice
  • 1 spring onion finely sliced
  • Olive oil and mint leaves for garnish
  • Flat breads to serve


For the trout:
In a small dish, break the kiln roast trout into chunks and sprinkle over the sumac, pomegranate seeds and mint leaves.

For the olives:
Mix the olives, feta and dried oregano and drizzle with a little olive oil.

For the tabbouleh:
Combine the couscous, chopped tomatoes, Baharat spice, spring onion, parsley, lemon juice and zest.  Season well with salt, pepper and olive oil.

Spoon onto the plate and top with a little harissa.

Make up each dish and place in small serving bowls or on a large platter for people to help themselves.  Garnish with mint leaves and olive oil.

Serve with toasted pitta or flatbreads.

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