trout recipes

CURED TROUT GRAVADÖRING

CURED TROUT GRAVADÖRING

Taking inspiration from a traditional Scandinavian staple, this recipe is a beautiful British twist on a Nordic classic.  Opting for trout instead of salmon, this flavoursome fish is cured for 6 hours in a combination of salt, sugar, dill, zest and gin.

With its delicately cured, fresh flavours and vivid pink flesh, this recipe is extremely simple and easy to do, but is sure to impress – make in the morning and serve in time for dinner.  Thinly slice and serve as an appetiser, top a crisp seasonal salad, or as the star of the show for any starter or main.

Serve with a mustard and dill dressing.

INGREDIENTS
(serves 2)

1 tbsp soft brown sugar
3 tbsp course sea salt
1 large bunch of dill
1 lemon
1 orange
2 tbsp gin
2 trout fillets

MUSTARD AND DILL DRESSING

3 tbsp Dijon mustard
1 tbsp runny honey
1 tbsp cider vinegar
1 tbsp creme fraiche
Zest 1/2 lemon
2 tbsp rapeseed oil
Handful of dill
Salt and pepper

METHOD

In a bowl combine the sugar, salt and 1/2 the bunch of roughly chopped dill.  Grate in the zest of 1/2 a lemon and 1/2 an orange before adding the gin – stir all the ingredients together.  Coat the trout generously with the cure, sandwich the fillets together with the skin on the outside and wrap with cling film.  Put in a dish to collect any excess liquid and place in the fridge of 5 – 6 hours.

Remove the trout from the cling film and gently wash off the cure and pat dry.  Finely chop the remaining dill along with finely grating the zest of the rest of the lemon and orange (reserving a little of the dill for the dressing).  Roll the trout fillets in the dill, wrap them in new cling film and place back in the fridge until you are ready to serve.

Whilst the cured trout chills, make the mustard and dill dressing.  Combine all the ingredients and season to taste.  Remove the trout from the fridge, thinly slice using a sharp knife and drizzle over the dressing.

Recipe by Helen Upshall

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