Your Christmas feast has never looked this good! Serve this lemon-ginger cured trout with herby mayo and fennel as a starter.

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Lemon-ginger cured trout with herby mayo and fennel

Serves: 12

Cooking Time: 20 mins + 12 hrs, to cure

Ingredients

Cured trout
225g rock salt
15ml (1 tbsp) white sugar
15ml (1 tbsp) gin or vodka
1 thumb-sized piece fresh ginger, peeled and thinly sliced
zest of 2 lemons
500g – 1kg side of salmon trout, trimmed and boned
Herby mayo
250ml (1 cup) mayonnaise
5ml (1 tsp) horseradish, grated or creamed
15ml (1 tbsp) fresh fennel/dill, finely chopped + extra, to garnish
15ml (1 tbsp) fresh parsley, finely chopped
juice of ½ lemon
4 – 6 small bulbs fresh fennel, thinly shaved, to serve
lemon wedges, to serve

Instructions

Mix the salt, sugar, gin or vodka, ginger and lemon zest together in a bowl. Place the fish in a large ceramic dish and top with the cure mixture. Cover with cling film and refrigerate, 12 hours, pouring off any water that appears every few hours.

For the herby mayo, combine all the ingredients in a bowl, check the seasoning and set aside.

Rinse off the trout cure and pat dry with paper towel. Place the side of trout on a platter and serve topped with shaved fennel and lemon slices with a side of herby mayo.

Notes

To keep the fennel fresh and crispy, place the shavings in ice water. They’ll also curl up and make for a pretty garnish.

Imka Webb

Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com

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