Cured sea trout with apple

Name: Cured sea trout with apple
Yield: Serves 4
Ingredients: 75 g caster sugar; 1 cucumber; 1 tsp cider vinegar; 3 Granny Smith apples; 75 g fine salt; 2 Braeburn apples; 300 g sea trout fillet; 1 tsp lemon juice; 30 g toasted flaked almonds; 60 g smoked almonds, roughly chopped; 2 tbsp white soy; 4 tsp cold-pressed rapeseed oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Changing Tides

By Roberta Hall McCarron

Published 2024

About

This is a classic combo that I go back to time and time again. The curing for the trout can be done overnight – it takes 8 hours – and then it needs to dry for a couple of hours. Ask your fishmonger to skin and pin-bone the trout for you if possible.

Ingredients

75 g fine salt
75 g caster sugar
300 g

Fish course
Pescatarian
Autumn

Method

Mix the fine salt and sugar together.

Trim, skin and pin-bone the sea trout if it hasn’t been done, then generously sprinkle it on each side with the fine salt and sugar mix. Leave for 8 hours, then rinse the cure off with cold water and put the fish on a metal rack in the fridge for a couple of hours to dry out.

Peel two of the Granny Smith apples and one of the Braeburns. Juic