Mary Berry Grilled Trout with Cucumber and Dill Recipe

This flaky, crispy-skinned Mary Berry Grilled trout with cucumber and dill Recipe is made with fresh trout fillets and a cooling creamy sauce, ready in just under 30 minutes. The contrast between the hot, salty fish and the crunch of the chilled cucumber and dill relish is truly special. I love how this dish feels sophisticated enough for a dinner party yet remains effortless for a weeknight meal.

Why This Classic Works

Mary Berry is known for her reliable, no-nonsense approach to seafood, and this recipe is a perfect example of that philosophy. The secret lies in the preparation of the cucumber; by salting and draining it first, you prevent the creamy sauce from becoming watery, ensuring every bite retains a satisfying crunch.

I used to simply chop cucumber and throw it into sauces, only to find the dish swimming in liquid minutes later. Following Mary’s technique of removing the seeds and drawing out the moisture makes a massive difference to the final texture. It turns a simple piece of grilled fish into a restaurant-quality main course with minimal fuss.

Mary Berry Grilled trout with cucumber and dill Recipe Ingredients

• 4 trout fillets (approx. 150g each), skin on
• 25g butter, melted
• 1 lemon, cut into wedges for serving
• Salt and freshly ground black pepper

For the Cucumber and Dill Sauce:

• 1/2 cucumber
• 100ml crème fraîche (full-fat works best)
• 2 tbsp full-fat mayonnaise
• 1 tbsp fresh dill, finely chopped
• 1 tsp lemon juice
• 1/2 tsp caster sugar
• A pinch of salt

How To Make Mary Berry Grilled trout with cucumber and dill Recipe

1. Prepare the Cucumber: Peel the cucumber and cut it in half lengthways. Use a teaspoon to scoop out and discard the watery seeds, then dice the flesh into small cubes. Place the cubes in a colander, sprinkle with a pinch of salt, and leave to drain for 15 minutes.
2. Make the Sauce: While the cucumber drains, mix the crème fraîche, mayonnaise, chopped dill, lemon juice, sugar, and seasoning in a bowl. Pat the cucumber dry with kitchen paper to remove excess moisture, then stir it into the creamy mixture. Chill until ready to serve.
3. Preheat the Grill: Preheat your grill to high. Line a baking tray with foil for easy cleanup.
4. Prepare the Trout: Pat the trout fillets dry with kitchen paper, particularly the skin side. Brush the skin and flesh with melted butter and season generously with salt and pepper.
5. Grill the Fish: Place the fillets on the baking tray, skin-side up. Grill for 6–8 minutes. You want the skin to be crisp and golden, and the flesh to be opaque and flake easily when tested with a fork. There is no need to turn the fish.
6. Serve: Transfer the hot trout to warmed plates and serve immediately with a generous spoonful of the cold cucumber and dill sauce on the side.

Recipe Tips

• Dry the Skin: Moisture is the enemy of crispiness. Always pat the trout skin thoroughly dry with kitchen paper before adding the butter; this ensures it sizzles and crisps rather than steams.
• Seed the Cucumber: Do not skip scooping out the seeds. The seeds hold most of the water, and removing them keeps your sauce thick, creamy, and crunchy.
• Watch the Grill: Trout fillets are thin and cook very quickly. Keep an eye on them after the 5-minute mark to prevent the meat from drying out.
• Full-Fat Matters: Mary Berry recipes often rely on the richness of full-fat dairy. Using low-fat crème fraîche can result in a thinner sauce that lacks the luxurious mouthfeel intended for this dish.

What To Serve With Grilled Trout

This dish pairs beautifully with simple boiled new potatoes tossed in a little butter and parsley, which help soak up the creamy sauce. For greens, steamed asparagus or tenderstem broccoli add a vibrant colour contrast and a fresh bite that cuts through the richness of the crème fraîche.

How To Store

Leftover trout can be stored in an airtight container in the fridge for up to 2 days and is delicious flaked cold into salads. The cucumber sauce is best enjoyed fresh, as it will eventually become watery overnight, though it can be kept safely in the fridge for 24 hours.

FAQs

• Can I use salmon instead of trout? Yes, salmon fillets are a fantastic alternative. Since they are often thicker, you may need to grill them for an extra 2–3 minutes.
• Can I make the sauce ahead of time? You can prepare the sauce up to 4 hours in advance. Keep it covered in the fridge, but give it a good stir before serving to bring the consistency back together.
• Do I have to use fresh dill? Fresh dill provides a much brighter flavour than dried. If you must use dried dill, use one-third of the amount, but fresh is highly recommended for that authentic finish.
• Is the trout skin edible? Absolutely. When grilled correctly, the skin becomes crispy and savoury, adding a wonderful texture to the soft fish.
• What if I don’t have crème fraîche? You can substitute with sour cream or Greek yogurt, though the flavour profile will be slightly tangier.

Nutrition

• Calories: 385 kcal
• Total Fat: 28g
• Saturated Fat: 12g
• Cholesterol: 110mg
• Sodium: 240mg
• Total Carbohydrate: 4g
• Protein: 30g