Although I'm not blessed with the finest running water sport in my neck of the woods, there are plenty of day ticket trout fisheries within a short drive.
The classic evening rise is something of a rarity on such venues, but the trout in these heavily-stocked waters are usually eager to grab at a gaudy lure fished on an erratic retrieve. I'm not sure whether such patterns really do resemble anything in the aquatic world or whether trout just hit them out of annoyance. Either way the result is the same, and even small stocked rainbow trout will put a decent bend in a light fly rod.
One problem with stocked trout in small stillwaters is that they can taste a little muddy. Their pellet-boosted diet tends to result in flesh with a far earthier flavour than that of trout that caught from clear running water where they'll have fed on insects. But trout cakes make a tasty meal of even the earthiest stockies.
To serve two generously
You will need:
One 2lb/3lb trout
One knob of butter
One large onion
Half a lemon
Salt and pepper
Peel potatoes then boil for 25 minutes or until they start to flake. Drain potatoes, add butter, salt and pepper and mash until smooth. Leave to cool.
While potatoes are boiling, cook trout under a medium grill for five minutes on each side. Peel off skin, flake meat from the bone and leave to cool.
Place cooled trout pieces, mashed potato and finely chopped onion in large bowl. Add chopped herbs (parsley works well), grated lemon rind and a grind of salt and pepper. Roll up your sleeves and mix thoroughly with your hands. Scoop mixture into burger-sized balls, roll in breadcrumbs and press into patties.
Grill for five minutes on each side until golden-brown. Serve with fresh salad, a squeeze of lemon and a generous glass of white wine.