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.