Cured Sea Trout Recipe
Make Cured Sea Trout Recipe in just 26h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cure & Fish
Finish & Serving
Method
Cure & Fish
- 1
Prepare cure
In a small bowl combine the coarse sea salt, granulated sugar, freshly ground black pepper, and lemon zest. Mix thoroughly so the sugar and salt are evenly distributed and the lemon zest is broken up.
- 2
Trim the fish
Pat the sea trout fillet dry with paper towels. Check for any remaining pin bones by running your fingers along the flesh and remove them with tweezers. Leave the skin on.
- 3
Apply cure
On a sheet of plastic wrap or in a shallow nonreactive dish, spread half of the cure mixture in a bed. Place the fillet, skin-side down, on top. Sprinkle the remaining cure evenly over the flesh, pressing gently so it adheres. Scatter the chopped fresh dill over the cure on the flesh side.
- 4
- 5
Cure time
Refrigerate for 24 to 36 hours. For a lightly cured, silky texture, aim for 24 hours. For firmer, saltier slices, cure up to 36 hours. Turn the wrapped fillet once halfway through the time and drain off any accumulated liquid from the pan.
- 6
Rinse and dry
After curing, unwrap the fillet and rinse under cold running water to remove excess cure. Gently pat the fillet dry with paper towels. Place on a rack and refrigerate, uncovered, for 1 hour to form a slightly tacky pellicle (this helps slicing and texture).
Finish & Serving
- 7
Slice the trout
Using a very sharp, long slicing knife, cut the cured sea trout into thin slices (2–3 mm). Slice at a slight angle across the grain for the best texture and presentation.
- 8
Dress and plate
Arrange slices on a serving plate. Drizzle the extra-virgin olive oil and lemon juice lightly over the slices. Scatter the capers if using, and finish with fresh dill sprigs and a light grind (about 1/4 tsp) of black pepper.
- 9
Serve
Serve chilled or at cool room temperature with rye bread or crackers. Leftover cured trout keeps well, tightly wrapped, in the refrigerator for up to 4 days.