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

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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




Cured trout

Apple salad


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
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
Refrigerate for 8 hours depending on the thickness of the fish, turning often
Once cured, remove from the fridge and carefully rinse under cold water to remove the excess cure. Pat dry
Slice thinly and arrange on serving plates. Brush with olive oil and garnish with celery and coriander leaves, batons of apple, salt and pepper
Grate over a little more lime zest to serve
First published in 2016

An epicurean upbringing and stints in top restaurants across the world inspire Daniel Galmiche’s effervescent cuisine.

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