Cured Sea Trout Recipe

Name: Open Sesame Lebanese Grills Cured Sea Trout Recipe
Cook time: 30 h
Total time: 30 h
Yield: 6 servings
Cuisine: Japanese
Ingredients: 1 kg fresh sea trout fillet, skin on, pin-boned; 120 g coarse sea salt; 60 g granulated sugar; 1 tbs black peppercorns, cracked; 1 tsp juniper berries, crushed; 60 g fresh dill, chopped; 1 tbs lemon zest (from about 1 lemon); 30 ml vodka or aquavit (optional); 10 g fresh dill fronds; 2 tbs extra-virgin olive oil; 4 pieces lemon wedges; 2 tbs capers (optional); 12 slices rye bread or crackers; 1 tsp freshly ground black pepper

Inspired by Open Sesame Lebanese Grill

Time30h

Serves6

Make Cured Sea Trout Recipe in just 30h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Curing and fish

2.2 lb (1 kg) fresh sea trout fillet, skin on, pin-boned

4 1/4 oz (120 g) coarse sea salt

2 1/8 oz (60 g) granulated sugar

1 tbs black peppercorns, cracked

1 tsp juniper berries, crushed

2 1/8 oz (60 g) fresh dill, chopped

1 tbs lemon zest (from about 1 lemon)

2.03 tbsp (30 ml) vodka or aquavit (optional)

Finishing & serving

1/3 oz (10 g) fresh dill fronds

2 tbs extra-virgin olive oil

4 pieces lemon wedges

2 tbs capers (optional)

12 slices rye bread or crackers

1 tsp freshly ground black pepper

Method

Curing and fish

Prepare cure mix

In a bowl combine the coarse sea salt, granulated sugar, cracked black peppercorns and crushed juniper berries. Stir in the lemon zest and, if using, the vodka or aquavit to make the mix slightly damp and fragrant.

Lay a large sheet of plastic wrap on a tray. Place half of the chopped dill in the center of the wrap in a rectangle roughly the size of the fillet.

Rinse the sea trout fillet under cold water and pat very dry with paper towels. Ensure all pin bones have been removed with tweezers; leave the skin on.

Place the fillet skin-side down on top of the dill. Press the cure mix evenly over the flesh side of the fillet, covering completely. Spread the remaining chopped dill over the cure on top.

Wrap the fillet tightly in the plastic wrap. Place the wrapped fillet in a shallow dish or tray and weigh it down with a smaller tray or a plate and a heavy can or two to encourage juices to be drawn out. Transfer to the coldest part of the refrigerator (around 2–4°C / 36–39°F).

Cure for 24–36 hours depending on thickness and desired firmness: for a 1 kg fillet about 24–30 hours will give a slightly soft, silky texture; 36 hours will be firmer. Turn the package over once halfway through the curing time and re-weight if necessary.

After curing time, unwrap the fillet and pour away any accumulated liquid. Rinse the cure from the fish under cold running water and pat dry very thoroughly with paper towels. Trim away a thin layer of flesh if excessively salty; taste a small piece to check seasoning.

Finishing & serving

Using a very sharp slicing knife held at a low angle, slice the cured trout into paper-thin slices (about 1–2 mm thick). For the cleanest slices, cut across the grain, moving the knife in long, smooth strokes without sawing.

Arrange slices on a serving platter. Drizzle with extra-virgin olive oil, sprinkle with fresh dill fronds and capers if using, and crack fresh black pepper over the top. Serve with lemon wedges on the side for squeezing.

Serve chilled on rye bread or crackers. Store leftover cured trout refrigerated, wrapped tightly, for up to 5 days. Do not refreeze.