With summer coming to the end, I like to grab every last bite of the season’s fresh produce.

This is one of my favourite smoked trout recipes for using seasonal vegetables leftover in the fridge or waiting to be used up from the garden!

To make the pickled salad, choose a selection of summer vegetables such as baby courgette, mini cauliflower florets, radishes, broccoli, asparagus, peas, thinly sliced fennel and red onion.

The homemade saffron mayonnaise helps marry together the smokiness of the trout with the pickled flavours of the vegetables for an immensely satisfying summer salad. Should the mayonnaise split during preparation, simply re-whisk another egg yolk in a separate bowl and pour the split mixture in; this can also be easily prepared in a food processor, if preferred.

Serves 4

Ingredients

100g of RR. Spink & Sons cold smoked trout

Lightly pickled vegetables (see paragraph above)

100ml of white wine vinegar

200ml of water

20g of sugar

1 bay leaf

1 sprig of thyme

3 black peppercorns

For the saffron mayonnaise:

2 free-range egg yolks

1 teaspoon of English mustard

1/2 tablespoon of white wine vinegar

250ml of vegetable oil

1 pinch of saffron

Sea salt and freshly ground white pepper, to taste

Method

To make the mayonnaise: 

1Soak saffron in white wine vinegar overnight. 

2 In a bowl, add egg yolks, mustard, pinch of salt, two twists of pepper and white wine vinegar-saffron mixture; whisk together for 30 seconds, until combined. 

3 Gradually add oil, pouring in a steady stream and whisk constantly until a thick mayonnaise.

To pickle the vegetables:

1 Place vegetables in a heatproof bowl.

2 In a saucepan, bring water and white wine vinegar to a boil over high heat.

3 Pour boiled liquid over vegetables.

4 Cool to room temperature.

To serve:

Cover the base of serving platter with colds smoked trout, then top with pickled vegetables and dot with saffron mayonnaise to finish.