- For the pickles: sterilise a 475ml jar, then fill ¾ full with the vinegar. Add 3 tsp sugar and stir until combined. Taste to see if more sugar is needed, then add the cucumber and leave to pickle overnight. Repeat the process with the red onion.
- For the trout pâté: place all the ingredients in a blender and gently pulse until you have a coarse paste. Don’t overdo it – you don’t want it too smooth.
- Serve the trout pâté with toasted bread and pickles on the side. Sprinkle with a pinch of freshly ground black pepper and paprika.
Want to smoke your own trout? Follow John’s plank-smoking guide here.