Lemon-ginger cured trout with herby mayo and fennel

Lemon-ginger cured trout with herby mayo and fennel

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

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

1

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.

2

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

3

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.

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