BBQ BRITISH TROUT STEAKS WITH PICKLED CUCUMBER AND GARLIC MAYO

BBQ British trout steaks with pickled cucumber and garlic mayo. Planning a barbie? Try Tim Maddams juicy BBQ Trout Steaks.
Recipe courtesy British Trout Association
Serves: 4
Skill level: easy
Ingredients
For the marinade:
- 4 trout steaks
- 1 tsp English mustard
- 2 tsp Smoked paprika
- ½ tsp Ground cumin
- 1 tsp Mustard seeds
- The juice of ½ a lemon
- 50ml light olive oil
Quick pickled cucumber:
- ½ a cucumber, split lengthways and seeds scraped out
- 2tsp soft light brown sugar
- 2 tsp salt
- Cider vinegar
Garlic mayo:
- 2 tbsps. mayonnaise
- 1 clove of garlic, raw, finely grated (or use shredded wild garlic leaves)
- 1 sprig of parsley, finely chopped
Method
- Mix all the marinade ingredients together and coat the trout steaks with the mixture. Marinate for at least 1 hour. Light the BBQ.
- Meanwhile make the pickled cucumber – marinate the cucumber in the salt and sugar mix for around 5 minutes, then rinse off and squeeze the cucumber in a clean cloth, dress this with a couple of dashes of cider vinegar and set aside until required.
- To make the garlic mayo, mix all the ingredients together and leave for an hour for the flavours to mingle.
- Grill the trout steaks over hot coals on the BBQ until just cooked, allow to sit in the smoke of the fire to rest for a few minutes. Serve the grilled trout steaks with the garlic mayo and cucumber pickle.