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A recipe by Andy Barrowcliffe from Venachar Lochside – serves 4.
Mix two thirds of the trout with the sour cream, butter and horseradish. Fold in remaining trout, add the herbs, zest and pepper. Season to taste and chill in the fridge.
Heat all the ingredients (except the cucumber) until the sugar dissolves. Cut the cucumber lengthwise and remove the seeds. Dice into small cubes. Once the pickling liquor is cool, add the cucumber and chill for one hour. The pickle can be stored in your fridge for up to two weeks.
Slice bread thinly. Oil a baking tray and lay bread on the tray. Oil the bread and sprinkle with thyme and salt. Bake at 150C for 20-25 minutes or until golden.