Trout with Cucumber and Dill Pickle

A perfect healthy summer dish of whole poached trout served with a fresh pickle from Clodagh McKenna
By Clodagh McKenna
Trout with Cucumber and Dill Pickle
  • Rating:
  • Serves: 6
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes plus 2 hrs marinating
  • Effort: medium


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


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.

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