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!

Ingredients

  • 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

Method

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!  

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