Preheat the oven to 200 ... dish and bake for 10 minutes. Then open the foil and bake uncovered for 10–15 minutes, until the fish is cooked and the skin is nice and crispy.

Bake for an hour, until soft. Remove from the oven, unwrap and foil and set aside ... then spoon the horseradish cream on top. Layer the trout or salmon on top of this, followed by the salsa.

Thinly slice 3 scallions. Add to medium bowl and stir in chopped tomato, flaked trout, 1 cup cilantro and lime juice. Season with salt to taste and set aside. Make avocado crema: Slice remaining ...

Season to taste. Grill beans for a minute each side then toss in half of the dressing and the crispy ham. Brush the trout with oil, season with salt and place on barbecue skin side down.