Hot Trout is flavoursome average cocktail at 1 standard drinks. Built with 15ml anisette and 15ml vodka with 10ml lemon juice as well as 60ml trout smoked hot including 10ml carrot and best served with fish and seafood dishes. Just warm glass then warm smoked trout and julienne carrot and add to bottom of glass. Add trout chuncks to glass and pour over anisetta and vodka and sprinkle lemon juice over all and serve with cocktail bread and add quenelle of warm hollandaise on top and served in a saucer glass warm.