Fish at its finest – this smoked trout is bursting with freshness
This dish, Scandinavian in tone thanks to the pickles and smoked fish, takes ingredients that you may have lying around – lemon, cucumber and bread – and transforms them into something special.
1 tablespoon caster sugar
1 tablespoon cider vinegar, (get the good unpasteurised stuff if you can)
2 radishes, finely sliced
2 baby or lebanese cucumbers, cut in half lengthwise and halved across the middle
1 lemon, cut in half
1 slice sourdough bread
6 tablespoons olive oil, plus extra for grilling
2 tablespoons dill, roughly chopped
2 smoked trout fillets, skin removed
borage flowers, to garnish (optional)
4 teaspoons plain natural yoghurt, to serve
1 Dissolve the sugar in the vinegar in a small bowl and quick-pickle the radish slices in the mixture.
2 Heat a griddle pan over a high heat until it’s stinking hot. Scatter with a pinch of sea salt. Brush the cucumber pieces, cut sides of the lemon and sourdough bread with olive oil and griddle for about 8 minutes, until there are black grill marks on them, turning the bread and cucumber over once.
3 When the ingredients are grilled, remove from the heat and squeeze the lemon juice into a bowl with the olive oil. Whisk with a fork, add the dill and a pinch of salt, and whisk some more, until well combined. Cut the sourdough into croutons.
4 Drain the radishes from their pickle liquor and place on kitchen paper to absorb the excess vinegar. Divide the cucumber between two plates and flake over the smoked trout.
5 Top with the radish slices and drizzle over the dill and lemon oil. Scatter over the sourdough croutons and borage flowers, if using, and finish each serving with a couple of teaspoons of natural yoghurt.
Recipe courtesy of Rosie Birkett, extracted from A Lot on Her Plate