Bless you, smoked trout, for your delicious taste, your omega oil content, and your two-minute preparation time, all of which help to keep me sane. For a quick dinner, here's a slight modification of Ruth Watson's smoked trout with rice and sesame. Boil 200 g of rice, Japanese for preference, then drain. Steam the florets from a small head of broccoli. Slap 200 g of smoked trout in the oven at 180 C for a couple of minutes (or use it at room temperature if you can't be bothered), and flake into large shards. Toss all together with some toasted sesame seeds (black and white if you're stylish), a few dashes of soy sauce, and, if you wish, a dash of sesame oil and/or a pinch of chilli flakes. Mmmmmm.

20 December 2004