Based on a Greg Malouf recipe from Food Safari.
Whole ocean trout, seasoned then wrapped in aluminium foil and baked
in a moderate oven until just cooked.
While cooking make a paste of 50/50 yoghurt/tahini with a squeeze of
lemon and some minced garlic.
Peel the skin off the cooked fish, speed with the paste and then top
with fresh herbs (parsley, corriander & mint) and toasted pinenuts.
Served with kiflers, roast red pepper salad and more of the paste with
a sprinkling of smoaked paprika.
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