Cured Fjord Trout with coriander, celery, lime and apple salad
Ingredients
Metric
Imperial
Cured trout
- 1 side of trout, skin on, pinboned
- 1 handful of fine sea salt
- 1 handful of caster sugar
- 1 tbsp of coriander seeds, crushed
- 1 lime, zested
- 1 handful of coriander leaves
Apple salad
- 1 handful of celery leaves
- 1 bunch of coriander leaves
- 1 apple, green
- 2 tbsp of olive oil
- 1 lime
- salt
- pepper
SAVE RECIPE
Method
1
Lay the trout, skin-side down, on a large piece of cling film. Sprinkle over the salt and sugar, followed by the coriander seeds, lime zest and coriander leaves
- 1 handful of coriander leaves
- 1 side of trout, skin-on, pinboned
- 1 handful of fine sea salt
- 1 handful of caster sugar
- 1 tbsp of coriander seeds, crushed
- 1 lime, zested
2
Wrap in cling film and place flesh-side down on a baking tray. Top with another tray, then place light weights on top to gently press the trout
3
Refrigerate for 8 hours depending on the thickness of the fish, turning often
4
Once cured, remove from the fridge and carefully rinse under cold water to remove the excess cure. Pat dry
5
Slice thinly and arrange on serving plates. Brush with olive oil and garnish with celery and coriander leaves, batons of apple, salt and pepper
- 2 tbsp of olive oil
- 1 handful of celery leaves
- 1 bunch of coriander leaves
- 1 apple, green
- pepper
- salt
6
Grate over a little more lime zest to serve
- 1 lime
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