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Our super talented friends at created the most stunning and delicious Wansford Trout pies! With beautiful pastry fish scales and a little ‘Wansford’ logo!


Sweat diced carrot, leek, celery in butter with some picked thyme.

Fish stock made from the trout bones with some aromatic herbs and spices to make the sauce.

Dice up the skin off boneless trout fillet.

Add some flour to your sweated vegetables and cook out for a few mins, add some of the trout stock and a few splashes of milk until the sauce is the thickness you are looking for.

Season with salt and pepper.

Once you are happy with how the sauce tastes and it’s consistency, remove from the heat add the trout and some chopped dill, chives and a squeeze of lemon. Allow to cool before filling your pie!


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