Cured Sea Trout Recipe

Prepare the cure

Crush the pink peppercorns lightly with the back of a knife or in a mortar and pestle. Combine crushed pink peppercorns, whole black peppercorns, kosher salt, and granulated sugar in a bowl. Stir in the lemon zest and roughly half the chopped dill (reserve remaining dill for garnish).

Apply cure to fish

Pat the sea trout dry with paper towels. Place the fillet skin-side down on a sheet of plastic wrap. Spread the cure mixture evenly over the flesh side of the fillet, pressing gently so it adheres. If using, lightly brush the skin with the vodka to help bind aroma (optional).

Wrap and weight

Wrap the fillet tightly in plastic wrap, place in a shallow dish, and set a small weight (a plate and a can) on top to press. Refrigerate 18–24 hours for a light cure (24 hours for a firmer texture).

Rinse and dry

After curing, unwrap and gently rinse the fillet under cold water to remove excess cure. Pat completely dry with paper towels. If desired, remove the skin with a sharp knife by sliding the blade between flesh and skin while holding the tail end. Chill uncovered on a rack for 30–60 minutes to firm up the surface for easier slicing.

Slice

Using a very sharp, thin-bladed knife, slice the trout at a 20–30° angle into thin slices about 2–3 mm thick. Arrange slices on a chilled platter or reserved serving rye crisps just before serving.

Prepare the vegetables: Peel the kohlrabi and cut into fine matchsticks (about 2 cups packed). Place in a medium bowl.

Make the quick pickling liquid: In a small saucepan combine rice vinegar, white wine vinegar, water, sugar, and salt. Warm gently over low heat just until the sugar and salt dissolve — do not boil. Remove from heat and add the lightly crushed pink peppercorns and the bay leaf. Let cool slightly for 5 minutes.

Pickle: Pour the warm pickling liquid over the kohlrabi matchsticks, toss to combine. Let cool to room temperature, then cover and refrigerate for at least 30 minutes and up to 24 hours. Remove the bay leaf before serving.

Prepare horseradish butter: In a small bowl, combine the softened butter and grated horseradish. Spread a thin layer on each rye crispbread.

Crisp (optional): For extra warmth and slight crisping, place topped crispbreads on a baking sheet and warm in a 350°F (175°C) oven for 3–5 minutes. Allow to cool slightly before assembling.

Place 1–2 rye crisps on each serving plate. Top each crisp with a small smear of horseradish butter, then arrange 2–3 thin slices of cured sea trout on top.

Add pickled kohlrabi: Spoon about 1–2 tablespoons of pickled kohlrabi beside or atop the trout slices to add brightness and crunch.

Garnish & finish: Scatter extra dill fronds over the trout, finish with a few whole or crushed pink peppercorns for color, a pinch of sea salt flakes, and a grind of black pepper. Serve with lemon wedges on the side.

Timing note: Assemble just before serving so the rye crisps remain crisp and the trout is chilled and glossy.