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Ingredients
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Cured Trout
Horseradish Cream
Garnish
Method
Curing the Trout
Prepare the Cure
In a mixing bowl, combine the sea salt, sugar, chopped dill, lemon zest, orange zest, and crushed black peppercorns. Mix well.
Cure the Trout
Place the ocean trout fillet skin-side down in a shallow dish. Evenly spread the cure mixture over the fillet, ensuring it covers the entire surface. Cover with plastic wrap and refrigerate for 12 to 24 hours.
Rinse and Pat Dry
After curing, remove the trout from the refrigerator, rinse off the cure with cold water, and pat dry with paper towels.
Making Horseradish Cream
Mix Ingredients
In a small bowl, combine the sour cream, prepared horseradish, lemon juice, and salt. Mix until smooth and well combined.
Serving
Slice and Serve
Thinly slice the cured trout and arrange on a serving platter. Serve with horseradish cream, microgreens, and lemon wedges.