Shoot-lodge sustenance

As the season swings into action, so too do those tasked with feeding guns and guests. Philippa Davis shares three delicious recipes that take the stress out of entertaining

- Philippa Davis

Smoked trout with lime, coriander, chilli and grapefruit

When entertaining over a couple of days it is a good idea to keep some of your feast relatively light. This recipe is inspired by ceviche, a Latin American dish that usually involves briefly 'cooking' fish in lime juice. As it is sometimes a challenge to get fish that's safe to eat raw, and I like to have a few alternative ways to serve smoked trout, this is a recipe I use time and again.

Serves 6
100g shallots, peeled and finely sliced
12 tbsp lime juice
3 grapefruits
360g smoked trout, roughly sliced into 1cm squares
40g whole coriander leaves
200g tomatoes, diced into 1cm cubes
1-2 green chillis, deseeded and finely diced
To serve
120g tortilla chips

1 Place the shallots in a small mixing bowl, season with salt and stir in half the lime juice. Leave to one side for at least 5 minutes then drain off the juice.

2 Remove the skin of the grapefruits using a sharp knife, being careful to take off the pith as well. Slice out the segments, leaving the membrane of each behind, then chop each segment into 2cm chunks. Place in a large mixing bowl.

3 Add the smoked trout, coriander leaves, tomatoes, green chilli to taste, the rest of the lime juice and the drained shallots. Mix well. Check the seasoning and spice level.

To serve

Serve straight away, piled on to plates with a handful of tortilla chips.

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