Wildfoods - January 2010

Smoked trout bilinis

Smoked Trout bilinis

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We want your recipes!
For many years NZ Fishing News ran a recipe column that featured easy-to-cook meals suitable for the boat, bach, caravan or campsite.

In conjunction with Spot X Publications, the magazine has started the column again and is seeking input from readers. All recipes published in its Wild Foods column will receive a three-pack of the tasty Fogdog beer batter mix and a 12-month subscription to the magazine.
Editor Grant Dixon, in conjunction with Spot X Publications’ Mark Airey, has compiled a Wild Foods NZ cookbook currently on sale, and this includes a number of published and other recipes submitted by readers.
With a second edition planned, there is another opportunity for readers to have their favorite recipes shared with a wider audience. Each recipe selected for the book will receive a complimentary copy of Spot X Wild Foods NZ for their efforts.
“The recipes need to be relatively simple, using ingredients readily available in most supermarkets or greengrocery stores,” Grant says.

The book reflects the wide diversity of fish and game available in New Zealand, and gives NZ Fishing News readers an opportunity to have their favourite meal published in either the magazine or Wildfoods.
“We have many of the common species covered, and while we welcome recipes including them, we are specifically looking for the following – dogfish, elephant fish, flounder, frostfish, gemfish, kahawai, kina, maomao, marlin, parore, paua, piper, red cod, red snapper, salmon, stingray, tarakihi, trevally, trumpeter, warehou, whitebait, Canada geese, venison, chamois, goat, pukeko, rabbit, quail, pheasant, swan, tahr, wallaby, muttonbird and wild pig.

The recipes should be laid out starting with a name, followed by a list of ingredients, then the directions. The method should also include any tips in preparing the meat/fish for cooking. Follow the style used in this month’s recipe. If you have a photograph of the fish/game in question, feel free to include this as well. If sending it via email, the image should be at least 1MB in size to ensure good reproduction. Lastly, don’t forget to include your name, address and a daytime contact number.

Your entries can be sent via mail to ‘Wildfoods’ c/o NZ Fishing News, Box 12-965, Penrose, Auckland 1642, or email them to grant.dixon@fishnz.co.nz with ‘Wildfoods’ in the subject box. 

All recipes published on this page will see the contributor receive a 12-month subscription to NZ Fishing News as well as a three-pack of Fogdog Beer Batter. If the recipe is published in Wild Foods NZ the contributor will receive a copy of the second edition when it is published.
 
 
Smoked trout bilinis
By Graham Carter, Cambridge
Ingredients
• 100g cream cheese
• ½ cup mayonnaise
• 500g smoked trout (otherwise salmon or your favourite smoked fish will substitute)

Directions
• Mix the cream cheese and the mayonnaise together.
• Flake the trout or salmon into small bite-sized pieces.
• Place a spoonful of the mayo-cream cheese mixture onto the bilinis (small pikelets) or cracker biscuits.
• Add a flake or two of smoked trout in the middle and sprinkle with finely chopped green onion or other herb of choice, such as chives.
• Season with cracked pepper (optional).
• The mayo-cream cheese mixture can be spiced up with a little cracked pepper or the addition of a dash of sweet chilli sauce.

• Tip: Don’t put them all out on the table at once, as by the time you’ve gone to get your beer they will be gone. 
 
 

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