Cured sea trout with pickled kohlrabi and parsley

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Scott Smith's elegant sea trout dish is one of those wonderful recipes that can be made almost entirely in advance. There are a few things here that require time – pickling the kohlrabi, straining the parsley oil and curing the sea trout – but get them done in advance and all you'll have to do on the day is plate up! If you can't source any sea trout, good quality salmon fillet would also work nicely.

First published in 2019




Pickled kohlrabi

  • 100g of caster sugar
  • 200ml of cider vinegar
  • 100ml of water
  • 1 kohlrabi

Cured sea trout

Parsley emulsion



  • Mandoline
  • Blender


Make a pickle liquor for the kohlrabi by bringing the sugar, vinegar and water to the boil. Remove from the heat and allow to cool
  • 100ml of water
  • 100g of caster sugar
  • 200ml of cider vinegar
Thinly slice the kohlrabi to about 1mm thickness using a mandoline, then pour over the pickle liquor, cover and leave in the fridge for 3 days
For the parsley emulsion, start by making the parsley oil. Heat the vegetable oil to around 75ºC, then pour into a blender along with the parsley. Blend for about 8 minutes until the oil is as smooth as possible, then strain through a double layer of muslin cloth overnight in the fridge
  • 300ml of vegetable oil
  • 1/2 bunch of parsley
Blend together the egg yolk, mustard and cider vinegar as you would to make a mayonnaise, then gradually add 250ml of the cold parsley oil whilst blending to make the parsley emulsion. Season and store in a squeezy bottle ready for plating
For the trout, clean and trim the fish and coat in the sugar and sea salt. Place in the fridge to cure for 4 hours, then rinse off the salt and dice the trout into small cubes
To plate, dress the trout in a little parsley emulsion, sliced chives, lime juice and zest, and fill the kohlrabi with the mixture to make little parcels. Place five parcels on a plate along with five dots of the parsley emulsion. Dress the plate with some of the leftover pickle juice, a little bit of sea salt, extra parsley oil and a few sprigs of dill

Scott Smith’s modern Scottish cooking has made him one of the country's rising culinary stars. Employing preservation techniques like pickling and fermenting to get the most out of every ingredient, he shines a constant light on the incredible quality of Scottish produce.

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