Scottish Steelhead Trout Gravadlax

Name: Scottish Steelhead Trout Gravadlax
Prep time: 15 min
Total time: 15 min
Yield: Serves a crowd at a party
Cuisine: British
Ingredients: 1 egg yolk; 150 ml sunflower oil; Salt and black pepper, to season; 3 tbsp Dijon mustard; 2 tbsp chopped fresh dill; 2 tbsp caster sugar; 1 tbsp white wine vinegar; 3 tbsp chopped fresh dill; Lots of ground black pepper; 1 tsp of your favourite malt whisky; 1 tbsp sunflower oil; 3 tbsp coarse sea salt; 4 tbsp granulated sugar; 2 Scottish steelhead trout fillets (1 kg each)

Preparation info

Serves
a
crowd at a party

Difficulty
Easy
Ready in
15 min

Appears in

For The Love Of The Sea

By Jenny Jefferies

Published 2021

About

This recipe is one from my wife, Shelagh. She’s fantastic at all sorts of cooking, but after over 40 years of marriage to a fish farmer, her fish dishes are the envy of Argyll! This one really shows off the beautiful quality and texture of our steelhead trout. — Stuart Cannon

Ingredients

2 Scottish steelhead trout fillets (1 kg each)

Europe
United Kingdom
Fish course
Pescatarian
Scotland
Wedding/Marriage

Method

This recipe is very quick and easy to prepare but then takes its own time to marinate and produce the most delicious, succulent trout gravadlax.

Mix the marinade ingredients together in a bowl. Put the two trout fillets skin side down on a board. Spread the marinade over each fillet, making sure to cover both completely. Sandwich the fillets together with the skins on the outside. Wrap