Baked Butterfly Trout with Norwegian Pickled Cucumber and Warm Potato Salad

Making your own pickled cucumber is so easy and goes especially well with trout and salmon. This potato salad is another favourite of ours, we make extra to have again in the week. 

Prep: 30 mins 

Cook: 15 mins

Serves 2

Ingredients

• 2 x Wiltshire Rainbow Trout Butterfly Fillets

, defrosted

• a drizzle of olive oil

Pickled Cucumber

• 30ml white wine vinegar

• 30ml water

• 20g sugar

• half a cucumber, thinly sliced

Potato Salad

• 1/2 red onion, thinly sliced

• 1/2 tsp of salt

• 6 medium sized potatoes

• 2 tbsp capers

• a handful of chopped parsley

• juice of 1 lemon

• 50g of black pitted olives

• a drizzle of olive oil

Method

1. Start with preparing the potato salad. Put the sliced red onion in a small bowl with the salt and cover with cold water. Leave for 30 mins while you prepare the potatoes. Wash the potatoes, cut them into similar sized pieces and boil until cooked through, then drain and keep warm.

2. In the meantime, prepare the cucumber salad. Bring the water, vinegar and sugar to boil, then allow to cool a bit. Add the thinly sliced cucumber to marinate. 

3. Cook the trout in a pre-heated oven at 180c. Place the fillets in a dish with a drizzle of olive oil and a crack of salt. Cook at 15 minutes or until cooked.

4. While the fish is cooking, prepare the rest of the potato salad ingredients ready to combine with the warm potatoes.

5. Drain the pickled cucumber and serve with the trout and potato salad.