Trout gravadlax. Trout gravadlax is a real treat. This version has a delicious gin-based cure. Serve thinly sliced with rye bread or salad.
Recipe courtesy British Trout Association
Serves 6-8
Skill level: Easy
Ingredients
1 side of British trout (approx. 650g)
150g coarse sea salt
130g caster sugar
½ tablespoon coriander seeds
½ tablespoon juniper berries
1 tsp peppercorns
1 lemon, chopped
Bunch dill
50ml gin
1 tbsp Dijon mustard
Dill mustard sauce
2 tbsp Dijon mustard
2 tsp runny honey
1 tbsp cider vinegar
3 tbsp virgin olive oil
1 tbsp chopped dill
Zest and juice of ½ lemon
Pinch of salt
Method
To cure the trout
- Place the salt, sugar, coriander seeds, juniper berries, peppercorns, lemon, 50g dill and gin into a food processor and blitz.
- Spread over both sides of the trout until completely covered, then wrap in cling film, place on a tray (juices may escape) and refrigerate for 24 hours.
- Unwrap the trout and gently rinse off the curing paste under slow running cold water.
- Pat dry with kitchen towel.
- Chop the remaining dill.
- Spread the Dijon mustard thinly over the trout and coat well in the dill.
- Wrap it tightly in cling film and refrigerate until needed.
To make the sauce
- Mix together the mustard, honey and cider vinegar in a bowl.
- Whisk in the olive oil then add the dill, lemon zest and juice and season with salt to taste.
- Serve with slices of thinly carved trout gravadlax.