Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Pastrami-style crusted rainbow trout bagels

Other 20 Mins Prep · 30 Mins Cook

Toast the coriander seeds, ground coriander, caraway seeds and peppercorns in a small dry frying pan set over a medium heat for 2-3 minutes. Place the toasted spice in a spice grinder or small food processor. Blitz to a fine powder. Stir the 250g salt and 100g light sugar into the spice mixture.
Pat the spice mixture all over the trout so it’s well packed onto the flesh. Wrap tightly in cling film. Place a large plate or wooden board on top of the fish. Place something heavy, such as a couple of cans on top of the plate or a board to weigh down the fish. Chill in the fridge overnight.
Heat the smoked paprika, cayenne and dark sugar in a pan until the sugar dissolves, then remove from the heat and leave to cool slightly until just warm.
Brush the excess salt off the trout and rinse the fish under cold running water. Pat dry with kitchen paper towels, then transfer to a clean dish. Brush with the warm spiced-sugar mixture until well coated (you may need to generously brush the fish several times before the coating covers the fish well).
Thinly slice the trout with a sharp knife at an angle to get ribbons.
Slice the bagels in half and toast until golden. Spread the cream cheese on both halves then top one half with the trout ribbons. Scatter over the fresh dill then top with the remaining halves of the bagels.
Serve the bagels with lemon wedges on the side.