Trout with pickled cucumber, spelt and herbs | Fieldsports Journal

Ingredients

• 200g cooked trout, cooled, skin and bones removed
• 150g pearled spelt
• ½ firm cucumber, peeled
• ½ small red onion, finely diced
• 2 tbsp cider vinegar
• 2 tsp golden caster sugar
• 2 tbsp extra virgin olive oil
• 1 small bunch of mint, leaves picked, stems reserved
• 1 small bunch of coriander
• Juice of ½ lemon
• Salt and freshly ground black pepper