Gill Meller’s Trout With Pickled Cucumber, Spelt & Herbs

RT_Trout and spelt_preview

Gill Meller shares his recipe for a quick, warm salad

This quick, warm salad always lifts my mood. With a light air of spring about it, it’s an excellent way to use up leftover trout, or any fish for that matter – try sea bass or bream. Be generous with the herbs, lemon and olive oil, which turn this into something quite magical.

Serves 2

½ a firm cucumber, peeled, halved, deseeded, cut into 1cm half-moons
• ½ a small red onion, finely diced
2 tbsp cider vinegar
2 tsp golden caster sugar
150g pearled spelt
1 small bunch mint, leaves picked and chopped, stalks and a few leaves reserved
2 tbsp extra virgin olive oil
200g cooked trout, cooled, skin and bones removed
1 small bunch coriander, chopped, a few sprigs reserved
½ a lemon, juice only
salt and pepper

Place the cucumber half-moons in a bowl and add the onion, vinegar and sugar, along with plenty of salt and pepper. Stir to combine, then set aside to marinate.
Place the pearled spelt in a sieve and rinse well. Transfer to a large saucepan, cover with cold water, and set over a high heat. Bring the liquid to a simmer, then add the mint stalks and cook for 15–20 minutes, until the spelt is tender but retains some bite. Drain, and set aside to stand for 10–15 minutes.
3 In a large bowl, combine the spelt with the cucumber slices and their dressing. Add the olive oil, season well, and stir to combine.
Flake the trout into large pieces and gently turn it through the warm grains. Add the chopped herbs, then spoon onto a serving dish and drizzle with the lemon juice. Scatter over the whole herbs and serve.

Recipe courtesy of Gill Meller, extracted from Gather

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