Cured Goatsbridge Trout, Cucumber, Horseradish, Highbank Apple Syrup

Derry Clarke


  • 1 Goatsbridge Large Trout Fillet.
  • 75g Sugar.
  • 75 Table Salt.
  • Zest of 1 Lemon.


Trim Goatsbridge Trout, on a tray cover all sides with the sugar, salt and zest, cover with cling film and place in fridge for 12/ 24 hours. Wash off curing mixture and pat dry, crave fish head to tail into thin slices.

  • 1 small Cucumber thinly sliced.
  • 200ml White Wine Vinegar.
  • 125ml Sugar.
  • 1 small Red Chilli thinly sliced.
  • 2 teaspoons Pickling Spice.
  • 2 Bay leaves.

Bring to the boil the vinegar, sugar, bay leaf and spice mix simmer for 2 minutes, leave to cool. Place cucumber and chilli into an air tight jar and cover with the liquid.  Mix 4 Tablespoons of Mayonnaise with 1 Tablespoon of Horseradish and add 1 teaspoon of chopped Dill.

Place Trout on plate, spoonful of Mayonnaise then Pickled Cucumber and drizzle a little Highbank Orchard Syrup over. Garnish with a wedge of lemon.