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