BBQ British Trout Steaks with Pickled Cucumber and Garlic Mayo

Ingredients

Serves 4

For the marinade:

• 4 trout steaks
• 1 tsp English mustard
• 2 tsp Smoked paprika
• ½ tsp Ground cumin
• 1 tsp Mustard seeds
• The juice of ½ a lemon
• 50ml light olive oil

Quick pickled cucumber:

• ½ 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.