Ingredients

Serves 4

For the marinade:

  • 4 trout steaks
  • 1 tsp English mustard
  • 2 tsp Smoked paprika
  • Β½ tsp Ground cumin
  • 1 tsp Mustard seeds
  • The juice of Β½ a lemon
  • 50ml light olive oil

Quick pickled cucumber:

  • Β½ a cucumber, split lengthways and seeds scraped out
  • 2tsp soft light brown sugar
  • 2 tsp salt
  • Cider vinegar

Garlic mayo:

  • 2 tbsps. mayonnaise
  • 1 clove of garlic, raw, finely grated (or use shredded wild garlic leaves)
  • 1 sprig of parsley, finely chopped

Method

  • Mix all the marinade ingredients together and coat the trout steaks with the mixture. Marinate for at least 1 hour. Light the BBQ.
  • Meanwhile make the pickled cucumber – marinate the cucumber in the salt and sugar mix for around 5 minutes, then rinse off and squeeze the cucumber in a clean cloth, dress this with a couple of dashes of cider vinegar and set aside until required.
  • To make the garlic mayo, mix all the ingredients together and leave for an hour for the flavours to mingle.
  • Grill the trout steaks over hot coals on the BBQ until just cooked, allow to sit in the smoke of the fire to rest for a few minutes. Serve the grilled trout steaks with the garlic mayo and cucumber pickle.

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