Kuku with Kiln Roast Trout

Kuku with Kiln Roast Trout

KukuPortraitThis is a traditional Iranian dish that works perfectly with our smoked kiln roast trout. You can also try with our smoked salmon if you prefer. Easy to make, it’s a delicious centrepiece to share at lunch or supper with friends and family.

Serves six


  • 1 pack of RR. Spink & Sons Kiln Roast Trout
  • 120ml sunflower oil, plus extra
  • 3 medium onions, peeled and sliced
  • 1 medium sized aubergine, chopped into 1cm square cubes
  • 5 eggs
  • 2 tbsp plain flour
  • 1½ tsp baking powder
  • 25g chopped parsley, plus extra to garnish
  • 3 garlic cloves, peeled and crushed
  • ½ tsp salt
  • black pepper
  • 2 tablespoons of lime juice


Heat the oil in a large, heavy-based pan and cook the onions and aubergine over medium heat for seven minutes, until soft without browning. Allow to cool slightly.

In a large bowl, whisk together the eggs, flour, baking powder, parsley, flaked kiln roast trout, garlic, lime juice, salt and a good grind of pepper.

Once the egg mix is combined, add in and the aubergine and onion mix.

Brush a 22cm cake tin with oil, line with greaseproof paper and brush the paper with more oil.

Pour the egg mix into the tin and bake for 30-40 minutes, until golden-brown.

Can be served hot or cold, and delicious garnished with lemon or lime wedges, pomegranate. Serve with a crisp side salad.

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