Cure your own salmon trout
SERVES 6-8 people TIME 30 min and 24 hours LEVEL Easy
An aromatic blend of classic red wine varieties, Roodeberg Rosé, is a delightful salmon-pink quaffer ideal for relaxed get-togethers. Subtle aromas of watermelon, litchi and raspberry, with hints of rose petal and Turkish delight, good acidity and a long, fruity finish, make this a good food wine on hot, balmy days. Wine chef Mynard Joubert thinks the wine pairs perfectly with cured salmon. “I love curing trout as it is such an interesting process and you get to develop your own signature depending on your preferred spices and mixes. This is my ideal blend. “You can prepare this as a side dish or even serve it as a main course with some crusty baguette. The trout needs to be cured for at least a day in advance and improves with standing. “It is utterly delicious and perfect for sharing with friends and a glass or two of Roodeberg Rosé.”
INGREDIENTS
600 to 800g of filleted fresh salmon trout (3 to 4 fillets) 1 teaspoon of fennel seeds 1 teaspoon of dill seeds 1 teaspoon of aniseed 1 teaspoon of dried coriander seeds 1 teaspoon of yellow mustard seeds 1 small chilli, deseeded and chopped 100g of sugar 100g of coarse salt 200ml of KWV Cruxland Gin 1 cup of chopped fresh fennel bulb and leaves 1 cup of chopped red onion
METHOD
Ingredients (salad): Fresh strawberries, blackberries and cherries, if in season. Cucumber peeled with a spaghe i peeler. Sliced candied beetroot, cooked baby beetroot, mayonnaise, baby le uce leaves and edible flowers.
1. Wipe the filleted salmon trout with a wet clean kitchen towel dipped in lemon juice and place in a flat oven tray the size of the fish. 2. Mix together all the dry spices and dry roast in a pan for about 3 to 4 minutes until the first popping sounds and hints of smoke occur. Remove and let it cool. 3. Mix the dry roasted spices,
salt and sugar and rub into the filleted fish, being careful not to bruise the flesh of the fish
4. Lay down the first fillet of fish and cover with some chopped fennel and onion and the dry spice mix. Continue by stacking and spicing the fillets on top of each other. 5. Pour over the gin and place plastic cling film over the fish, place another oven tray or pan on top of the fish and press down with a heavy object (I find that my Foodie magazines work the best!) Place in the fridge and let it cure for at least 24 hours.
6. Remove and wipe off all the excess spices and thinly slice and prepare for the salad
7. For the salad arrange all the ingredients onto individual plates or one large pla er and season with salt and pepper to taste