Cured Hampshire Trout Recipe

Prepare cure

In a bowl combine kosher salt (120 g), granulated sugar (80 g), freshly ground black pepper (1 tsp), lemon zest (2 tbs), chopped fresh dill (3 tbs) and chopped fennel fronds (2 tbs). Mix thoroughly so flavors are evenly distributed.

Trim and dry fish

Pat the trout fillets very dry with paper towels. If whole fillets are thick, slice each lengthwise into two thinner portions to allow even curing. Place skin-side down on a rimmed tray or in a shallow dish.

Apply cure and weigh down

Pack the cure mixture evenly over the flesh side of the trout, pressing so all exposed flesh is covered. Do not put cure on the skin. Cover the tray tightly with plastic wrap, then place another tray or a flat board on top and weigh it down with cans or a heavy pan to encourage moisture extraction.

Cure time

Refrigerate for 18–24 hours for a firm but still tender cured texture (for thinner pieces 12–18 hours). Turn the fillets once halfway through and redistribute any accumulated liquid over the flesh so cure continues to draw moisture evenly.

Rinse and rest

After curing, remove the fillets from the cure and rinse under cold running water to remove excess salt and sugar. Gently press with paper towels to remove surface moisture. Place the fillets on a rack, skin-side down, and refrigerate uncovered for 1–2 hours to dry the surface — this firms the texture and makes slicing easier.

Slice

Using a sharp slicing knife at a shallow angle, thinly slice the cured trout across the grain into 2–3 mm slices. Keep slices chilled on a plate in the fridge until ready to assemble.

While the trout cures or during the final 2 hours, make quick pickled fennel. In a small saucepan combine lemon juice (60 ml), white wine vinegar (60 ml), cold water (60 ml), sugar (15 g), and kosher salt (5 g). Warm gently just until sugar and salt dissolve, then remove from heat and stir in crushed peppercorns (1 tsp).

Place the very thinly sliced fennel bulb into a heatproof bowl or jar. Pour the warm pickling liquid over the fennel so it is fully submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes. The fennel will mellow and gain brightness from the lemon.

Assemble plates or a platter: arrange several thin slices of cured trout in slightly overlapping rows. Dot small amounts (about 1/4–1/2 tsp) of green horseradish on top of several slices to provide a bright, spicy contrast.

Distribute pickled fennel slices over and beside the trout. Scatter microgreens or baby arugula (40 g) lightly across the platter.

Drizzle extra-virgin olive oil (2 tbs) lightly over the fish and greens, then finish with a sprinkle of sea salt flakes (1 tsp) and freshly cracked black pepper (1/2 tsp).

Serve chilled or at cool room temperature with thin slices of bread or crackers. Leftover cured trout can be wrapped tightly and refrigerated for up to 4 days.