Ingredients
- For the cucumber pickle (this will make more than you need but it will keep in the fridge):
- 75ml rice wine vinegar
- 75ml water
- 75g caster sugar
- 1 red chilli, deseeded and diced
- 50g sushi ginger (pickled ginger)
- 1 cucumber, peeled and thinly sliced
- 2 portions of sea trout or salmon (about 150g each), skinned and boned
- 1tbsp toasted sesame oil
- 4tbsp teriyaki sauce
- 1tbsp water
- Salt and black pepper
- 2 brioche buns
1 Set the oven to 180 degrees.
2 Put the vinegar, water and sugar into a pan and bring to the boil, then remove from the heat and add the chilli, sushi ginger and sliced cucumber.
3 Mix everything together, allow to cool, then chill for at least an hour.
4 Place the seatrout onto a baking dish, then add the sesame oil, teriyaki sauce, water and seasoning.
5 Turn everything around in the sauce, then bake in the oven for 12 minutes or so. You will need more time if the fish is thick (if it's very thick I would advise cutting it in half through the middle).
6 To serve, lightly toast the brioche buns, then place a piece of sea trout on the base of each along with any residual juice.
7 Top with cucumber, sandwich with the other half of the brioche and serve.
