Cured Trout

• 1 kg Loch Etive sea trout fillet
• 100 g brown sugar
• 100

This recipe makes more than you need but you can keep it in the freezer and defrost it as you need it. Ask your fishmonger to pin bone and skin the sea trout for you.

Trim, pin bone and skin the trout if it hasn’t been done. Mix the sugar and salt and coat the sides of the trout evenly. Place the trout on a large piece of clingfilm. Pour over the white wine and wrap into a parcel. Cure