Trout with cucumber and dill pickle

Method

1. For the pickle: using a mandolin or sharp knife, thinly slice the cucumber and onion into a large bowl. Mix in the fresh dill. Pour over the sugar, vinegar and salt.

2. Cover with a tea towel and leave for about an hour. Give it a good stir and leave for another hour. You can make it in advance and store in an airtight container or screw top jar.

3. For the trout: bring the water and salt to the boil in a fish kettle. Gently put in the sea trout and add the bay leaf - the water should cover the fish. Cover and simmer for 20 minutes.

4. Drain the trout and remove the skin and the fins. With a sharp knife cut round the back of the head and down the back bone. Cut the fillet into large portions and carefully remove from the bone.

5. To serve: serve the trout with the cucumber and dill pickle and a bowl of homemade mayonnaise.

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Ingredients

For the pickle

1 Cucumber
1 onion, peeled
1 tbsp chopped fresh dill
80g granulated sugar
250ml Cider vinegar
1 tsp Salt

For the trout

3 litres water
3 tbsp sea salt
1 x 1.5kg Sea trout, cleaned and scaled
1 bay leaf

To serve

mayonnaise

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