Sugar-cured trout

Scottish Field - - FOOD & DRINK | A SCOTTISH CHRISTMAS FEAST -

In­gre­di­ents: 1.2kg side of trout To cure: 100g caster sugar

100g salt

Large pinch of cracked pep­per

1. Mix caster sugar, salt and cracked pep­per to­gether.

2. Lay trout fil­let on tray, skin side down and re­move pin bones.

3. Rub cure mix­ture into the trout.

4. Leave to cure for 24 hours un­til flesh is firm.

5. After 24 hours rinse and pat dry.

6. Slice trout to­wards tail.

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