Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the trout in a dish that it fits snugly. Mix the salt and sugar to make a cure and sprinkle it on the trout. Cover with clingfilm and weight down with tins. Chill in the fridge for a couple of hours.
Cook the potatoes in boiling salted water for 12-15 minutes, or until tender, then drain. Once the trout has been in the cure for a couple of hours, gently wash it under a cold tap and pat dry.
To smoke the trout and potatoes, carefully set light to the corner of an egg box and put it in the barbecue. Cover it with 2 handfuls of cherrywood or other wood chips and put the trout and potatoes on a wire rack above it. Close the lid – making sure all the vents are closed, and smoke for half an hour or so (relight if it goes out). Finish the trout in the oven at 130C/fan 110C/gas 1 for 15-18 minutes, or until it’s opaque and cooked.
Meanwhile, whisk the yogurt, tahini, dill, 1/2 tbsp lemon juice, 1 tbsp olive oil and a pinch of salt to make the dressing. Set a griddle pan over a high heat and scatter with salt. Put the cucumbers, cut-side down on the griddle and grill, turning once, until char marks appear (about 5 minutes).
To assemble the salad, coat the potatoes in the dressing and divide them between two plates with the cucumber.Top with the trout, flaking it onto the plates, and scatter over the radish. Squeeze over some lemon and drizzle with extra-virgin olive oil, then garnish with edible flowers.