The taste of organic sea trout grown in the clean, clear waters of the west coast of Ireland comes very close to my first memories of wild salmon. I used wild violet and rocket. My advice is forage with an expert who knows what's edible!


  • four 200g sea trout fillets (pin bones removed)
  • artisan bread
  • wild rocket
  • wild violets
  • 1 tblsp french mustard
  • 50 ml red wine vinegar
  • 1 tblsp caster sugar
  • 150 ml rapeseed oil
  • sea salt
  • freshly cracked pepper


  • Place the Sea trout in tin foil and grill on BBQ for eight to 10 minutes.
  • To make the vinaigrette, place the mustard, vinegar and sugar in a bowl. Whisk, slowly adding the oil. Season with salt and pepper and set aside.
  • Mix up your forged salad leaves and drizzle some vinaigrette over.
  • Use the bread to make an open sandwich with the forged salad and place the trout on top.

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