I can’t tell you how simple it was. What I thought would be a right kerfuffle turned out to be one of the most satisfying things I’ve ever done. Once the skin was off, the meat just fell off the bone and I was left with a pile of meat and a complete pile of bones. There were a few strays that I found amidst the pile but I got the blighters.
During my adventures with the trout, a pan full of potatoes had been merrily bubbling away in the background. Once cooked they were drained and left to cool while the dressing was made.
For the dressing empty a tub of crème fraîche into a bowl. To this add: 1 tbsp wholegrain mustard, fresh chopped dill and tarragon (however strongly you like your aniseed), fresh chopped parsley, zest and juice of 1/2 a lemon and salt and pepper.