Cured Trout

My mum makes this every Christmas with salmon - or I insist that she does, anyway! Everyone always says, "oh wow, you CURED that??" not knowing that it's the easiest thing in the world.

600g salmon or trout, pin boned, skin on

2 tsp ground coriander

1 tsp white pepper

70g sea salt

25g caster sugar

1 lemon, zested and juiced

1 orange, zested and juiced

1 tsp Dijon mustard

½ bunch dill, finey chopped

Combine coriander, white pepper, sea salt, caster sugar, lemon and orange juice and zest. Pour into a narrow glass, plastic or earthenware dish. Place fish, skin-side up, in marinade. Cover dish with plastic wrap and refrigerate for 24 hours, turning  every 6-8 hours. If you are using thinner pieces of fish, reduce this time by half.

Remove fish from marinade, wipe off excess with paper towel and place on a board skin-side down. Brush mustard evenly over flesh and press over dill. Wrap tightly in plastic wrap and refrigerate for 1 hour. To serve, cut into thin slices. Make sure to leave the skin on while cutting, as the fish will become too loose while cutting otherwise. It also helps to seal the fish if you don’t eat it all at once.

There's a million applications for cured trout, but I like to serve on gluten-free crackers with a little mayonnaise or goats cheese or for breakfast with scrambled eggs. YUM!

Inspiration from Delicious Magazine (can’t remember which issue).