Cured rainbow trout it so easy to do at home. It might seem a little scary at first, but so long as your fish is super fresh you’ll get yourself a delicious dish. We love having this for breakfast on the weekend, so either cure during the day Saturday, ready for Sunday brunch, or start curing when you’re home from work Friday to kick-start the weekend. Typically we turn to smoked salmon for breakfast fish and that’s because it’s what is stocked in most supermarkets. However, salmon is hugely overused and rainbow trout is delicious, sustainable and an excellent alternative. Try curing your own. It will definitely impress your pals.
We’ve teamed the cured trout with simple, tasty partners of pickled cabbage and cucumber. This is a really fresh breakfast (or lunch) with a zesty kick. We’ll be using out cured trout in a few other recipes coming up so watch this space.
Ingredients (serves 6):
- 2 large fillets of rainbow trout (600-800g) with skin left on,
- 1 bunch of dill
- 70g golden granulated sugar
- 55g coarse sea salt flakes
- Zest of 2 lemons
For the cabbage:
- ¼ Red cabbage
- Juice of one lime
For the cucumber:
- 1 cucumber cut into ribbons (use a peeler)
- 1tbsp white wine vinegar
- 1tsp flaky sea salt
- 1tbsp caster sugar
- Soft cheese
- 6 slices of rye bread to serve
- Place one of the fish fillets skin-side down in a shallow dish and scatter the sugar, salt, lemon zest, dill and pepper on top. Place the second fillet on top, skin-side up, and cover the dish with cling film.
- Put some weight on the fillets to push out the water in the fish (we use an oven dish filled with cans).
- Put the trout in the fridge and leave for 12 – 16 hours, turning the fish fillets over after six hours.
- When ready, remove from the cure. Pour away the salty water at the bottom and separate the two fillets. You need to get the salt off of the fish surface, so use a knife to scrape this off and kitchen towel to dab any excess. Either serve straight away or wrap in cling film and put back in the fridge until ready to slice.
5. To pickle the cucumber, mix the ingredients together, leave for around 15 minutes and then drain all the vinegar mix away.
6. Thinly slice the cabbage, combine with lime juice and salt to taste
7. Lightly toast the rye bread, spread soft cheese on the top. Top with the trout, cucumber and cabbage and tuck in!