Indian Spiced Smoked Trout Sliders With Mint Yogurt & Cucumber Relish

Indian Spiced Smoked Trout Sliders With Mint Yogurt & Cucumber Relish

WEB SIZE (Credit Paul Johnston at Copper Mango) CMPL7463This is a fresh, delicious way to enjoy our Kiln Roast Trout with the flavours of India, and definitive proof that healthy meal ideas have plenty of opportunity to be original and exciting too!

Makes 6 sliders


  • 2 packets of RR. Spink & Sons Kiln Roast Trout (240g)
  • 1 tsp of Tikka paste
  • Small bunch of coriander
  • 1 lime, zest & juice
  • 6x slider buns (or small rolls)
  • 100ml thick Greek yogurt
  • 1 tbsp fresh mint, chopped
  • 1 tsp cumin seeds, toasted

For the relish:

  • ½ a cucumber, peeled, cut in half lengthwise, deseeded (use a teaspoon) & sliced
  • 1 red chilli, deseeded & finely sliced
  • 1tbsp rice wine vinegar
  • 1 tsp palm sugar

“This hot smoked trout recipe is a wonderfully simple way to include Indian spice in canapés or lunch, without needing to cook an entire curry!” – Scott Fraser, RR. Spink & Sons chef


  1. To make the trout mix, flake the Kiln Roast Trout into a bowl and stir in the tikka paste, lime juice, lime zest and coriander.
  2. In a separate bowl, mix together the Greek yogurt, mint and toasted cumin seeds; set both bowls aside while you make the relish.
  3. For the cucumber relish, bring the palm sugar and vinegar to the boil in a small saucepan, then remove from the heat and add the chilli and sliced cucumber. Leave to cool for 30 minutes.
  4. When the relish is ready to use, drain off any excess liquid and gently pat the cucumber dry.
  5. To assemble, place a spoonful of the hot smoked trout onto a slider bun, top with a little of the cucumber relish, and season with the cumin and mint yogurt to complete.

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