Gravadlax with trout rillettes
Ingredients
Gravadlax
- 800g of trout , filleted and deboned
- 140g of Maldon salt
- 180g of caster sugar
- 10g of coriander seeds
- 6g of white peppercorns
- 1 lemon , chopped into 2cm cubes
- 50g of dill , plus plenty extra for rolling the trout in
- 50g of gin
Pickled cucumber
- 250g of white wine
- 1/2 cinnamon stick
- 1 1/2 star anise
- 1 clove
- 1 pinch of white peppercorns
- 2.5g of fennel seeds
- 2.5g of coriander seeds
- 125g of water
- 125g of caster sugar
- 1/2 cucumber
- 20g of lilliput capers
Horseradish crème fraiche
- 400g of crème fraîche
- 75g of horseradish sauce
- sea salt
- freshly ground black pepper
Rillettes
- 200g of hot-smoked trout, or hot-smoked salmon
- 8g of lemon juice
- 4g of chopped parsley
- bread, either brioche, sourdough or soda bread, toasted
To garnish
Equipment
- Blender
- Muslin cloth
Method
Begin by curing the trout. Place the salt, sugar, coriander seeds, peppercorns, lemon, dill and gin into a blender or food processor and blitz into a paste. Spread this paste over both sides of the trout until completely covered, then wrap in cling film and place on a tray in the fridge for 2 hours
- 140g of Maldon salt
- 180g of caster sugar
- 10g of coriander seeds
- 6g of white peppercorns
- 1 lemon , chopped into 2cm cubes
- 50g of dill , plus plenty extra for rolling the trout in
- 50g of gin
- 800g of trout , filleted and deboned
After 2 hours, unwrap the trout, rinse off the paste and pat dry. Wrap in cling film again and place in the freezer overnight
The next day, take the trout out of the freezer to defrost. While you wait, make the other elements
For the pickling liquor, add the water, wine and sugar to a saucepan and bring to the boil. Add all the other ingredients (apart from the cucumber and capers) and simmer for a few minutes until the sugar has completely dissolved. Leave to cool to room temperature
- 250g of white wine
- 125g of water
- 125g of caster sugar
- 0 cinnamon stick
- 1 1/2 star anise
- 1 clove
- 1 pinch of white peppercorns
- 2.5g of fennel seeds
- 2.5g of coriander seeds
For the crème fraiche, place the crème fraiche in a muslin cloth or j-cloth and gently wring it to remove excess water. Mix with the horseradish sauce and season with salt and pepper. Reserve in the fridge until needed
- 400g of crème fraîche
- 75g of horseradish sauce
- sea salt
- freshly ground black pepper
To make the rillettes, simply flake the trout into small pieces and mix with the lemon juice and chopped parsley. Add enough of the horseradish crème fraiche to bind the mixture together, reserving some to garnish. Set aside
- 200g of hot-smoked trout, or hot-smoked salmon
- 8g of lemon juice
- 4g of chopped parsley
Around 15 minutes before you plan to serve, strain the pickling liquor through a fine sieve into a bowl. Peel, deseed and finely dice the cucumber, then submerge it in the pickling liquor with the capers
- 0 cucumber
- 20g of lilliput capers
Pat the defrosted trout dry with kitchen paper, then brush it with Dijon mustard all over. Roll the fish in plenty of chopped dill, then slice it as finely as possible
To serve, arrange slices of cured trout on each plate. Toast the bread and use it to make little trout rillette sandwiches. Garnish both the sandwich and the trout with the pickled cucumber and capers, with a scoop of leftover horseradish crème fraiche, sprigs of dill and, if you’re feeling extra indulgent, some caviar
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Gravadlax with trout rillettes
