Citrus-cured Chalk Stream trout, chive crème fraîche, pickled cucumbers and dill
These elegant, bite-sized canapés are made with homemade cured trout and light and crunchy Carr's Table Water Crackers. The pickled cucumber is a delicious pop of acidity which balances out the rich, herby crème fraîche. The trout isn’t cooked after being cured, so make sure to use fish that’s safe to eat raw. Sally suggests pairing these canapés with a crisp gin and Fever-Tree tonic.
Ingredients
Metric
Imperial
Citrus-cured Chalk Stream trout
- 500g of chalk stream trout, skin removed
- 2 lemons, zested and juiced
- 2 limes, zested and juiced
- 250g of rock salt
- 250g of caster sugar
Pickled cucumber
- 2 baby cucumbers
- 150g of water
- 100g of cane sugar
- 50g of white wine vinegar
Chive crème fraîche
- 100g of crème fraîche, good quality
- 10g of chives, finely chopped
- flaky sea salt
- dill, to garnish
To serve
- 12 water crackers
Method
Mix together all the ingredients for the trout cure and spread it all over the top and bottom of the trout
- 500g of chalk stream trout, skin removed
- 2 lemons, zested and juiced
- 2 limes, zested and juiced
- 250g of rock salt
- 250g of caster sugar
Cure for 24 hours then wash, pat dry and slice into 2 mm slices
For the pickled cucumbers, bring the water, sugar and vinegar to the boil and stir until the sugar has dissolved
- 150g of water
- 100g of cane sugar
- 50g of white wine vinegar
Slice the cucumbers thinly on a mandolin into a bowl
Pour over the hot pickling liquor and leave to cool
Thinly slice the chives and mix them with the crème fraîche, then season with salt
- 100g of crème fraîche, good quality
- 10g of chives, finely chopped
- flaky sea salt
To assemble, first spread the crème fraîche on the crackers. Top with two or three slices of trout, then a few slices of the pickled cucumber and finish with dill
- 12 water crackers
- dill, to garnish
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