Lime-cured sea trout with wasabi dressing
- August 2006
- Serves 4
- Takes 15 minutes to make, plus 1-2 days’ chilling
Bit stuck for fridge space? This trout recipe is based on gravadlax, which is traditionally made with salmon. Sea trout tend to be slightly smaller and less troublesome to cure, and are easier to store in a domestic fridge. A great option for your Christmas starter.
- 15g (1.2g saturated)
- 4.5g (4.5g sugar)
- 1 side of sea trout (about 400g), skin on, scaled
- 1 lime
- 1 tbsp caster sugar
- 3 tbsp Maldon sea salt
- 1½ tsp wasabi paste (or English mustard)
- 4 tbsp mild oil, such as grapeseed
- 1 cucumber, peeled, halved lengthways, deseeded and sliced
- Run your forefinger over the sea trout to check no bones have been missed – remove any bones with tweezers. Wash the fish, pat dry with kitchen paper and lay skin-side down on a baking tray.
- Finely grate the lime and combine the zest with the sugar and salt (reserve the lime to juice the following day). Rub the mix over the flesh of the fish. Wrap the fish in cling film, place a baking tray on top and weigh down with a few cans. Chill for 1-2 days, depending on how salty and cured you like it, turning halfway.
- The next day, make the dressing. Juice the lime and combine with the wasabi or mustard and the oil. Season with black pepper.
- Unwrap the fish and drain away the briny liquid. Wash well and dry with plenty of kitchen paper. Starting at the tail end, slice the fish thinly at a 45-degree angle towards the tail, using a sharp, long-bladed knife. Serve the fish with the dressing and cucumber slices on the side.
This is based on a recipe for gravadlax, which is traditionally made with salmon. Sea trout tend to be slightly smaller and less troublesome to cure and store in a domestic fridge.
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