Baked Stuffed Trout with a Cucumber & Dill Salad | Goatsbridge Trout

Ingredients

• 1 lemon, sliced
• 1 thumb-size piece ginger, peeled and sliced
• 4 garlic cloves, peeled and halved
• 1 large cucumber, peeled, cored and diced small
• 1 tsp. salt
• 2 heaped tbsp. sour cream or full fat Greek yoghurt
• 1 tbsp. fresh dill, chopped
• 1 garlic clove, grated
• Sea salt & freshly ground black pepper