Lemon-ginger cured trout with herby mayo and fennel

November 21, 2016 (Last Updated: November 14, 2018)
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


  • 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



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.


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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