Smoked Trout Risotto with Shredded Kale

Smoked Trout Risotto with Shredded Kale

RR Spink Smoked Salmon Risotto with shredded curly KaleA wonderfully Scottish interpretation of the Italian staple; this recipe swaps Arborio rice for native pearl barley, and complements our Whisky Smoked Trout with earthy kale.

Serves 4


  • 150g of chopped RR. Spink & Sons whisky smoked trout
  • 1 medium white onion
  • 1 clove of garlic
  • 15g of olive oil
  • 100g of dry cider
  • 300g of pearl barley
  • 1 litre of vegetable or chicken stock
  • 25g of grated parmesan or a hard cheddar style cheese
  • 100g of kale shredded finely

“There are few trout dishes that are as easy to make and as enjoyable to eat as this pearl barley & kale risotto!” Scott Fraser – RR. Spink & Sons chef


  1. Begin by chopping the shallots finely.
  2. Heat olive oil in medium-sized sauce pan and fry for 4-5 minutes over a medium heat.
  3. Once the onions are translucent add the barley. Stir for 1 minute until slightly toasted and then add the cider.
  4. Keep stirring until all of the cider is absorbed. Once absorbed, start pouring vegetable stock gradually, stirring all the time.
  5. Keep adding the stock until the barley is soft all the way through, about 20 minutes (you may not need all of the stock).
  6. Stir in the kale. Cook for a further 3 minutes.
  7. Turn of the heat and stir in the cheese. Finally fold in the smoked trout just before serving.

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