Trout with cucumber and dill pickle.

Serves 6.

Ingredients

For the pickle
• 1 cucumber
• 1 onion, peeled
• 1 tbsp chopped dill
• 80 g granulated sugar
• 250 ml cider vinegar
• 1 tsp salt

For the trout
• 3 litres water
• 3 tbsp sea salt
• 1 x 1.5kg sea trout, cleaned and scaled
• 1 bay leaf

To serve
• mayonnaise

Method
1. For the pickle: using a mandolin or sharp knife, thinly slice the cucumber and onion into a large bowl. Mix in the fresh dill. Pour over the sugar, vinegar and salt.

2. Cover with a tea towel and leave for about an hour. Give it a good stir and leave for another hour. You can make it in advance and store in an airtight container or screw top jar.

3. For the trout: bring the water and salt to the boil in a fish kettle. Gently put in the sea trout and add the bay leaf - the water should cover the fish. Cover and simmer for 20 minutes.

4. Drain the trout and remove the skin and the fins. With a sharp knife cut round the back of the head and down the back bone. Cut the fillet into large portions and carefully remove from the bone.

5. To serve: serve the trout with the cucumber and dill pickle and a bowl of homemade mayonnaise.