Cured ocean trout with labne and salmon roe

SERVES 8-10 PREP TIME 40 MINUTES (+ REFRIGERATION TIME) You need to begin this recipe a day ahead.

1.2kg fresh skinless ocean trout fillet 1¼ cups (150g) sea salt flakes

⅔ cup (150g) caster sugar

¼ cup fennel seeds, toasted, bruised 1 cup loosely packed fresh dill, chopped 2 teaspoons finely grated orange rind 100g salmon roe beetroot relish, to serve, optional ½ bunch chervil flat bread or lavosh and sliced bread, to serve LABNE 300g Greek-style yogurt 1 teaspoon sea salt

1 LABNE Combine yogurt and salt in a bowl. Line a sieve with muslin and place this over a medium bowl. Spoon the yogurt mixture into the muslin, then tie the cloth together. Place in the fridge and allow the yogurt to drain overnight. The following day, remove the drained yogurt from the cloth and place into a serving bowl; cover, keep chilled.

2 Using tweezers, remove the line of bones visible in the trout. Combine the sea salt, caster sugar, fennel seeds, dill and orange rind in a medium bowl.

3 Choose two large non-reactive trays the length of the trout. Spread half of the salt mixture over the base of one tray. Put the trout on top and then cover with the remaining salt mixture. Cover tightly with plastic wrap, then place the second tray on top of the trout. Place weights on the tray. Transfer the trout to the refrigerator and allow to cure for about eight to 16 hours, depending on how cured you prefer to eat it. My preference is eight hours if using it straight away (see Maggie’s tips).

4 Wipe the salt mixture from the trout with a clean wet cloth; some of the dill will remain on the trout. Carve the trout into thin slices across the grain. Serve on a large platter with labne, salmon roe, beetroot relish, chervil and bread. Not suitable to freeze.