Ingredients
1200g fresh skinless ocean trout
150g sea salt
150g caster sugar
1 cup dill chopped
1 cup crème fraîche
2 1 tbspn horseradish minced
1 tspn lemon juice
To taste white pepper
1200g fresh skinless ocean trout
150g sea salt
150g caster sugar
1 cup dill chopped
1 cup crème fraîche
2 1 tbspn horseradish minced
1 tspn lemon juice
To taste white pepper
Join Maggie's Food Club
Become part of a wonderful community of discerning food lovers. It's completely free!
Join Maggie's Food ClubBy subscribing you agree to with our Privacy Policy.
Methods
1
Using tweezers, remove the line of bones visible in the trout.
2
Combine the sea salt, sugar and dill in a mixing bowl and stir together.
3
Choose two large non-reactive trays the length of the trout, then spread half of the salt mixture over the base of one of the trays, put the trout on top and then cover with the remaining amount of salt mixture.
4
Cover tightly with cling film, then place the second tray on top of the fish and place weights into the tray. Transfer the trout to the refrigerator and allow to cure for 8 hours.
5
Meanwhile, place the crème fraîche, horseradish and lemon juice into a mixing bowl and stir together well.
6
Season with a pinch of freshly ground white pepper. Place into a serving dish, cover with cling film and place into fridge until ready to serve.
7
Wipe the salt mixture from the trout with a wet clean cloth, some of the dill will remain adhered to the trout. Carve the trout into thin slices, across the grain and serve with slices of fresh lemon and the horseradish crème.
1
Using tweezers, remove the line of bones visible in the trout.
2
Combine the sea salt, sugar and dill in a mixing bowl and stir together.
3
Choose two large non-reactive trays the length of the trout, then spread half of the salt mixture over the base of one of the trays, put the trout on top and then cover with the remaining amount of salt mixture.
4
Cover tightly with cling film, then place the second tray on top of the fish and place weights into the tray. Transfer the trout to the refrigerator and allow to cure for 8 hours.
5
Meanwhile, place the crème fraîche, horseradish and lemon juice into a mixing bowl and stir together well.
6
Season with a pinch of freshly ground white pepper. Place into a serving dish, cover with cling film and place into fridge until ready to serve.
7
Wipe the salt mixture from the trout with a wet clean cloth, some of the dill will remain adhered to the trout. Carve the trout into thin slices, across the grain and serve with slices of fresh lemon and the horseradish crème.
