Rick Stein served up tasty BBQ chargrilled smoked sea trout with chive dressing and a potato and tomato salad on Rick Stein’s Food Stories.

The ingredients are: 50g salt, 400g sea trout fillet, skinned and cut into 4 equal pieces and 2 tbsp olive oil.

For the chive dressing: small bunch fresh chives, 1 small shallot, finely chopped, 90ml extra virgin olive oil, 1 tbsp white wine vinegar and ½ tsp salt.

For the potato salad: 1kg new potatoes such as Jersey Royals, scrubbed, 2 banana shallots, finely chopped, 2 hard-boiled eggs, peeled and chopped, 1–2 tbsp capers, 1–2 gherkins, depending on size, finely chopped, 4 tbsp olive oil, 1 tbsp red wine vinegar or sherry vinegar, 2 tbsp mayonnaise, small handful fresh parsley, chopped, salt and freshly ground black pepper.

For the tomato salad: 6 tomatoes, finely sliced, 1 small red onion, finely sliced, pinch caster sugar, 1 tbsp extra virgin olive oil, 1 tsp sherry vinegar or balsamic vinegar and handful fresh parsley or fresh basil, chopped or torn.

See recipes by Rick in his book titled: Rick Stein’s Food Stories available from Amazon now.