Smoked Trout Ceviche marinated in Clementine Pisco Sour

Smoked Trout Ceviche marinated in Clementine Pisco Sour


Simple and most definitely impressive! Our cold smoked trout ceviche draws inspiration from South America with balanced citrus, spice, herbaceous notes and a wee kick.

Makes 12 canapés


  • 1 packet of RR. Spink & Sons cold smoked trout
  • 50ml pisco acholado (or vodka if you cannot find pisco)
  • Juice of 1 lime
  • Juice of 1 clementine
  • 1 tbsp caster sugar
  • 3 drops of angostura bitters
  • Chopped coriander to garnish

“For dinner party recipes with a kick – look no further! This smoked trout ceviche is delicious and quick to make.” Scott Fraser, RR. Spink & Sons chef


  1. To make the marinade, place all of the wet ingredients into a bowl and whisk together until the sugar has dissolved.
  2. Cut the trout into 12 pieces and place then onto Chinese spoons.
  3. Top with the marinade and garnish with coriander.

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