Goatsbridge Trout Taco with Baked Sweet Potato

Rainbow Trout Taco with Baked Sweet Potato

Serves 2


300g Goatsbridge trout fillets (cut into bite size pieces)
100g flour
1 egg
100g bread crumbs
3 sweet potatoes
1 tsp paprika
salt & pepper
4 taco wraps
2 tbsp crème fraîche
1/2 avocado
Handful of small tomatoes
1 clove of garlic (minced)
1 tsp chopped coriander stalks
2 tbsp lemon juice
3 tbsp olive oil
few sprigs of coriander & chopped red chili (to garnish)

Goatsbridge Rainbow Trout Recipe

This week Ciara Daly from Getting Fed Up has come up with a tasty fish taco, baked sweet potato and fresh salad that might just lure you away from the pre-prepared frozen fish counter. Using freshly filleted Goatsbridge trout Ciara has made fish nuggets that are bound to delight children and adults alike. If you try this recipe at home we’d be delighted if you left a review here afterwards.


Step 1

Preheat the oven to 220°C/ 430°F/ gas mark 7. Wash the sweet potatoes and chop them into wedges, keeping the skins on.

Step 2

Season with salt, pepper, paprika and a drizzle of oil before laying them out on a baking tray. Place the tray in the oven to cook for 30 – 40 minutes.

Step 3

To three separate dishes, add the flour, egg and breadcrumbs. Add a little salt to the flour, to help season the fish.

Step 4

Dip each of the fish pieces in the dishes containing the flour, followed by the egg and finally the breadcrumbs. Make sure to do it in that order as this will ensure the bread crumbs stick to the fish.

Step 5

Drizzle a little oil on another baking tray, add the fish nuggets and put the dish in the oven with the sweet potatoes. Turn the oven down to around 200°C/ 400°F/ gas mark 6.

Step 6

Leave to cook for 10 – 15 minutes depending on the size of your fish nuggets. Half way through cooking, turn the fish nuggets over so they will be golden brown all over.

Step 7

While the fish and sweet potatoes are cooking, you can begin preparing the fresh ingredients. Chop the tomatoes into halves or quarters, add them to a bowl followed by the garlic, lemon juice, olive oil, coriander stalks and a little salt and pepper. Slice the avocado and season with just a few drops of the lemon juice if there is any left over.

Step 8

Warm the wraps in the microwave for 30 seconds. When you’re ready to serve, spoon some of the crème fraîche on to the wraps. Arrange the little fish nuggets over the crème fraîche, add the tomatoes and a few avocado slices and garnish with some coriander leaf and chili. Finish it off with the baked potato fries and you’re ready to enjoy you meal!

If you liked this special Goatsbridge Trout recipe, you can buy our fish fillets skinned and boned from our online shop, from our farm shop in Thomastown, County Kilkenny or in all good Irish supermarkets, including Supervalu and Dunnes Stores as well as specialist shops around the country.

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Goatsbridge Trout Taco with Baked Sweet Potato

Goatsbridge Warm Potato Salad with Smoked Trout, Capers & Lemon Mayo


450g/18oz baby potatoes
3 tbsp. mayonnaise
½ lemon, juice only
1 tsp. dried dill
sea salt and freshly ground pepper
2 spring onions
2 tbsp. capers
100g/4oz tin of smoked trout, drained and flaked
2 hard boiled eggs, chopped, optional

The featured recipe this month of warm potato salad with smoked trout, capers & lemon mayo comes from Kristen Jensen, co-author of Sláinte: The Complete Guide to Irish Craft Beer and Cider (2014), and Secretary of the Irish Food Writers’ Guild. You can find Kristen’s original version on page 80 of Fishwives, a cookbook by Goatsbridge, available from select bookstores or online.

Step 1

Place the potatoes in a saucepan and cover with cold water and a pinch of salt. Bring to the boil, then reduce the heat and simmer for about ten minutes, until the potatoes are cooked through and tender when pierced with the tip of a knife. Drain well and allow to cool slightly – just so they stop steaming.

Step 2

Meanwhile, whisk together the mayonnaise, lemon juice, dill and a pinch of salt and pepper in a small bowl. Transfer the warm potatoes to a mixing bowl and pour over the lemon mayonnaise, stirring to coat the potatoes evenly.

Step 3

Thinly slice the spring onions on the diagonal, including the green tops. Add to the potatoes along with the capers and stir together. Divide the potato salad between two shallow bowls and scatter the flaked trout and chopped hard boiled eggs, if using, on top. Season with another pinch of salt and pepper and serve while the potatoes are still warm.