Whisky-cured sea trout on cream cheese and pumpernickel with apple salad
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Easy - January 2016
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Serves 10-12 as a starter -
Hands-on time 25 min, plus 48 hours weighting and curing
A wonderful do-ahead recipe. The curing flavours also work well with salmon if you prefer it to sea trout, or if it’s more readily available.
Our pastrami-style cured salmon also makes a spectacular buffet centrepiece.
Nutrition: per serving
- Calories
- 262kcals
- Fat
- 8.3g (2.1g saturated)
- Protein
- 27.8g
- Carbohydrates
- 15g (4.4g sugars)
- Fibre
- 2.4g
- Salt
- 1.8g
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delicious. tips
Make this up to 5 days in advance and leave in the fridge, weighted down.
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