This creative recipe for cured sea trout makes a great starter for a formal meal, and would be a perfect canapé with ice-cold beers.
Serves 4-6 as a starter, or 10-12 as a canape
Takes 15 minutes to make, plus 1-2 days' chilling
Per serving:
231kcals
15g fat (1.2g saturated)
19.7g protein
4.5g carbs
4.5g sugar
4g salt
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.
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.
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. magazine
Any wine would struggle to match this dish – so consider serving it with a shot of chilled plain vodka instead.
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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