Lime-cured sea trout with wasabi dressing

Lime-cured sea trout with wasabi dressing
  • Serves icon Serves 4
  • Time icon Takes 15 minutes to make, plus 1-2 days’ chilling

This salmon recipe makes the perfect summer starter.

Nutrition: per serving

Calories
231kcals
Fat
15g (1.2g saturated)
Protein
19.7g
Carbohydrates
4.5g (4.5g sugar)
Salt
4g
Calories
231kcals
Fat
15g (1.2g saturated)
Protein
19.7g
Carbohydrates
4.5g (4.5g sugar)
Salt
4g

 

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. The next day, make the dressing. Juice the lime and combine with the wasabi or mustard and the oil. Season with black pepper.
  4. 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.

delicious. tips

  1. 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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Whisky-cured sea trout on cream cheese and pumpernickel with apple salad

A wonderful do-ahead recipe. The curing flavours also work well with salmon if you prefer.

Save recipe icon Save recipe icon Save recipe

Hot-smoked trout with cucumber and dill salad

The is a great fish supper if you fancy something light and fresh.

Save recipe icon Save recipe icon Save recipe

Fennel recipes

Cured sea bream and fennel salad

This plate of cured sea bream and fennel salad by Ben Tish is a great...

Subscribe to our magazine

Subscribe to delicious. magazine this month and receive a free cookbook

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine