"This recipe is a good alternative to smoked salmon if you'd like something more substantial. You could pre-cook this or cook it on a wood fire if you are able to light one. The prosciutto could be substituted with spinach. Fennel is a nice side vegetable to serve with the trout." - Serge Dansereau
This recipe is from the book <em>Bathers' Pavilion Menus and Recipes</em> (ABC Books) by Serge Dansereau.