Cured sea trout, crème fraîche & gherkins

BBC Good Food - - Inside -

Sea trout and salmon trout have a tex­ture and colour sim­i­lar to salmon and cure beau­ti­fully.

SERVES 4 PREP 20 mins plus 2 days cur­ing NO COOK EASY

500g sea trout fil­let, skin on 80g salt

80g sugar

1 star anise

1 tbsp co­rian­der seeds

1 tbsp ju­niper

130g dill, chopped

2 fresh gherkins or small cu­cum­bers ½ lemon, juiced

1 tbsp olive oil

100g crème fraiche

1 Put the sea trout fil­let in a large tray or con­tainer big enough to fit it. Blitz the salt, sugar, spices and 100g dill un­til they are evenly chopped. This is the cure for the fish. Tip the mix­ture over the fish and make sure ev­ery bit is cov­ered. Cover and chill for two days, but tip any ex­cess liq­uid out of the tray after a day.

2 Wash the cure off the fish and pat it dry, then chill again un­cov­ered for 2 hrs so the sur­face dries out a lit­tle.

3 Chop the gherkins into small cubes, then put in a bowl with the lemon juice, olive oil and re­main­ing dill.

4 Slice the fish into 1/2 cm slices, cut­ting through the flesh to the skin but leav­ing the slices at­tached. Then slide the knife along the skin to re­lease the slices. This way you get lovely chunky pieces of fish.

5 Serve three slices of trout per per­son with the gherkin dress­ing and a dol­lop of crème fraîche.

GOOD TO KNOW omega-3 • gluten free

PER SERV­ING 498 kcals • fat 42g • sat­u­rates 12g • carbs 4g • su­gars 4g • fi­bre 1g • pro­tein 26g • salt 3.7g

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