Cured Fjord Trout with coriander, celery, lime and apple salad

This simple cured trout recipe from Daniel Galmiche is packed with vibrant flavours of lime and coriander to complement the delicate flesh of the trout.

First published in 2016
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Ingredients

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Imperial

Cured trout

Apple salad

Method

1
Lay the trout, skin-side down, on a large piece of cling film. Sprinkle over the salt and sugar, followed by the coriander seeds, lime zest and coriander leaves
2
Wrap in cling film and place flesh-side down on a baking tray. Top with another tray, then place light weights on top to gently press the trout
3
Refrigerate for 8 hours depending on the thickness of the fish, turning often
4
Once cured, remove from the fridge and carefully rinse under cold water to remove the excess cure. Pat dry
5
Slice thinly and arrange on serving plates. Brush with olive oil and garnish with celery and coriander leaves, batons of apple, salt and pepper
6
Grate over a little more lime zest to serve
First published in 2016
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An epicurean upbringing and stints in top restaurants across the world inspire Daniel Galmiche’s effervescent cuisine.

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