Hot-Smoked Trout & Pickled Cucumber

For National Pickle Day we decided to share a themed recipe for the occasion!

Recipe from: www.mindfulchef.com

Cook time: 15 mins

Ingredients

• 130g asparagus
• 1 handful of fresh chives
• 1 cucumber (use half)
• 1 tsp dijon mustard (Mustard)
• 2 spring onion
• 150g baby white potatoes
• 30g radishes
• 1 tbsp red wine vinegar (Sulphites)
• 1 Butler Country Estates hot-smoked trout fillet (skin on) (Fish)
• 80g almond yoghurt (use half) (Nuts)

Method

• Preheat the oven to 200C / fan 180C / gas mark 6. Boil a kettle. Quarter the potatoes, place in a saucepan and cover with lightly salted boiling water. Boil for 12-13 mins, until softened, then drain and steam dry.
• Place the trout into an ovenproof dish. Bake for 8-10 mins, until the trout is hot.
• Thinly slice the half cucumber, then place in a bowl with the vinegar, 2 tbsp cold water and a pinch of salt. Mix and leave to pickle.
• Make the chive yoghurt; finely chop the chives. Thinly slice the spring onions. Place both in a bowl (keep a pinch of chives back for later) and add the mustard, half pack of yoghurt and 2 tsp pickling vinegar. Season with sea salt and black pepper, then toss with the cooked potatoes.
• Cut the asparagus into thirds. Heat a medium frying pan with 1/2 tsp oil on a high heat. Add the asparagus and cook for 5 mins, until charring; season with sea salt. Trim the radishes and thinly slice into half-moons.
• Serve the trout, potatoes, asparagus and pickled cucumber with the radishes scattered over the top. Drizzle over the remaining pickling vinegar; garnish with the remaining chives.

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