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


  • 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.

Connect on Facebook Connect on Twitter Connect on Instagram

Sign up to our Newsletter
to be entered into our monthly prize draw!