Preparation time
30 mins to 1 hour
Cooking time
10 to 30 mins
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the pickled cucumber salad
- 1 cucumber, sliced into rounds
- 2 tbsp salt
- 2 tbsp caster sugar
- 20–50ml/½fl oz–2fl oz white wine vinegar
- 1 shallot, thinly sliced
For the trout
- 2 rainbow trout fillets (200g/7oz each), skin on and pin boned
- 250ml/9fl oz white wine
- 100ml/3½fl oz white wine vinegar
- 1 star anise
- 1 tsp black peppercorns
- 1 tsp coriander seeds
- 1 bay leaf
- 1 tbsp chopped fresh dill
- 1 tbsp chopped fresh parsley
- ½ lemon, sliced
- pinch salt
For the salad
- handful small new potatoes, peeled, cooked and sliced
- 2 tbsp soured cream
- freshly grated nutmeg
- 1 tbsp chopped fresh dill
- 50g/1¾oz smoked salmon or trout, ½ finely chopped and ½ left in strips
- 1 lemon, juice only
For the watercress mayonnaise
- 2 free range egg yolks
- 1 tsp Dijon mustard
- 25ml/1fl oz white wine vinegar
- 150–200ml/3½–7fl oz vegetable oil
- 80g/3oz fresh watercress
Shopping List
- White Wine: 250ml/9fl oz
- White Wine Vinegar:
- 100ml/3½fl oz
- 25ml/1fl oz
- 20–50ml/½fl oz–2fl oz
- Vegetable Oil: 150–200ml/3½–7fl oz
- Fresh Watercress: 80g/3oz
- Smoked Salmon or Trout:
- 50g/1¾oz (½ finely chopped)
- 50g/1¾oz (left in strips)
- Rainbow Trout Fillets (200g/7oz each):
- Skin on and pin-boned: 2 fillets
- Lemon Juice: Juice of 1 lemon
- Shallot, thinly sliced: 1
- Cucumber, sliced into rounds: 1
- Lemon, sliced: ½
- Chopped Fresh Dill: 2 tbsp
- Chopped Fresh Parsley: 1 tbsp
- Free-Range Egg Yolks: 2
- Soured Cream: 2 tbsp
- Caster Sugar: 2 tbsp
- Salt: 2 tbsp
- Dijon Mustard: 1 tsp
- Bay Leaf: 1
- Coriander Seeds: 1 tsp
- Black Peppercorns: 1 tsp
- Star Anise: 1
Alternative Ingredients
Method
- Cucumber Preparation:
- Slice the cucumber into rounds.
- Season the cucumber rounds with salt and sugar.
- Let them marinate for 30 minutes.
- Stir in vinegar and thinly sliced shallot.
- Set aside.
- Trout Preparation:
- Lay the trout in a deep roasting tin.
- In a small saucepan, combine white wine, vinegar, star anise, peppercorns, coriander seeds, and bay leaf.
- Add enough water to cover everything.
- Bring the mixture to a boil.
- Pour the hot mixture over the trout immediately.
- Cover and allow it to cool.
- Salad Assembly:
- Mix all salad ingredients together in a large bowl.
- Set aside.
- Watercress Mayonnaise:
- In a food processor, blend egg yolks, mustard, and vinegar.
- Gradually add oil until you get a mayonnaise consistency.
- Watercress Preparation:
- Boil water in a medium saucepan.
- Add watercress for 30 seconds.
- Remove and place in iced water.
- Squeeze out excess water.
- Blend watercress into the mayonnaise.
- Trout Presentation:
- Once the trout has cooled, peel back the skin.
- Arrange it on a platter.
- Garnish with fresh herbs and lemon slices.
- Serving:
- Serve the trout alongside the marinated cucumber, salad, watercress mayonnaise, and lemon wedges.
