Smoked and pulled trout trimmings
Set up your smoking tray and smoke your trout trimmings (head, bones and belly offcuts), ensuring that the tray doesn’t get too hot by controlling the amount of heat by removing the tray every now and then. Smoke like this for about 8 minutes, then remove the tray of smoked fish trimmings and cook through in an oven preheated to 180 degrees Celsius until the meat fibres separate easily.
Pick all the meat from the bones and head and reserve in a bowl.
Preheat an oven to 160 degrees Celsius.
Wrap the garlic cloves, still with their skin on, in tin foil and roast for 45 minutes until soft.
Push the garlic out of its skin and use a knife to scrape it into a paste.
Combine the smoked and picked trout, roast garlic paste, gherkin, red onion, mayonnaise, lemon juice and zest and dill in a bowl and mix the ingredients together.
Chef tips: an alternative to a smoking tray is a barbecue.