Brown sugar-cured trout with easy wheaten bread
- Published: 27 Oct 23
- Updated: 18 Mar 24
This dish sings with aniseed flavours, from the spices in the trout cure to the glorious tarragon herb butter on the wheaten bread. The spicy, aromatic notes balance the richness of the cured fish, making it a knockout starter for Christmas Day.
Get prepping for the big day with our make-ahead Christmas starters.
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Serves 6-8 -
Hands-on time 25 min, plus 20-24 hours curing. Oven time 50-60 min
Nutrition
- Calories
- 368kcals
- Fat
- 16g
- Protein
- 25g
- Carbohydrates
- 29g (4.5g sugars)
- Fibre
- 3.5g
- Salt
- 2.7g
delicious. tips
To pin-bone a fillet, run your fingers over the cut side to find the bones, then pull out with tweezers or pliers (or ask your fishmonger). If you don’t have a long enough tray, cut the trout in half to fit it – but don’t cut it into smaller pieces, as the more exposed sides you have, the more you have to trim away after curing.
Wheaten bread is a wholewheat soda bread from Northern Ireland. It rises when the bicarb reacts with the acidic buttermilk. No kneading or proving – just mix the ingredients and bake.