Try adding other herbs and spices to the cure – fennel seeds, coriander seeds, juniper berries and dill all work well. You could also try a wet cure with beetroot juice for a striking effect, as Nathan Outlaw does in his beetroot-cured salmon recipe. Some people like to wash the fish in alcohol such as rum or vodka before curing for extra flavour.
Cured trout makes a wonderful starter served with some crisp rye bread and horseradish cream. You could also try serving cured trout with a fragrant, crunchy coleslaw, as Anna Hansen does in her salmon gravlax recipe, or use trout instead of salmon to make Luke Tipping’s Cured salmon with avocado purée and caviar.