1 hr 10 min
Preparation Time
Goatsbridge™
Baked Stuffed Trout with a Cucumber & Dill Salad
30 min
Cook Time
Serves
2
Whether you're planning a special dinner or looking to impress your guests, our Baked Stuffed Trout with a Cucumber & Dill Salad is sure to be a memorable centerpiece.
Ingredients
- 1 lemon, sliced
- 1 thumb-size piece ginger, peeled and sliced
- 4 garlic cloves, peeled and halved
- 1 large cucumber, peeled, cored and diced small
- 1 tsp. salt
- 2 heaped tbsp. sour cream or full fat Greek yoghurt
- 1 tbsp. fresh dill, chopped
- 1 garlic clove, grated
- Sea salt & freshly ground black pepper
2 whole Goatsbridge Trouts, gutted and cleaned
FOR THE CUCUMBER & DILL SALAD
Whether you're planning a special dinner or looking to impress your guests, our Baked Stuffed Trout with a Cucumber & Dill Salad is sure to be a memorable centerpiece.
Method
Step 1
First make the cucumber salad. Place the cucumber in a colander and salt generously. Place the colander over a bowl and leave to drain for one hour.
Step 2
Rinse with water to remove the salt then pat away the excess moisture with a clean kitchen towel. Mix the cucumber with the sour cream, dill and garlic. Season to taste and keep aside while you cook the trout.
Step 3
Preheat the oven to 180°C/350°/gas mark 4. Stuff each trout with the slices of lemon and ginger and the garlic cloves.
Step 4
Place on a baking tray, drizzle with oil and bake for 25 to 30 minutes, depending on size. Serve with the cucumber and dill salad.
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