If you're lucky enough to have caught or have been given a fresh rainbow trout this is a must-try recipe, although it is equally delicious with salmon.
Ingredients
| 2 Tbsp | Salt |
| 1 | Trout, whole side or fillet, (skin on), pin-boned (Main) |
| 2 Tbsp | Sugar |
| ½ cup | Basil leaves, sliced |
| 2 | Limes, finely grated zest |
Directions
- Finely grated zest of 2 limes
- Cut trout fillet in half widthways. Lay the square/rectangular half on a dish or plate, skin side down.
- Mix salt, sugar, basil and lime zest together and sprinkle over the flesh of the trout.
- Place the other (tail-end) piece of trout on top, so that the two pieces sandwich the curing mixture and the skin is facing out.
- Wrap securely with cling film, place another plate on top and weigh down with something heavy, eg, a cast-iron pan or mortar and pestle.
- Place in the fridge for 24-36 hours.
- Remove cling film and pour off the liquid that has seeped out of the trout during the curing process.
- Wipe trout fillets clean with a paper towel to get rid of the wilted basil and any excess salt and sugar.
- The trout will be a deeper colour and the flesh much firmer (a result of extracting moisture).
- Remove skin from trout using a sharp knife. The trout is now ready to be used.
- Slice very thinly to serve with crackers and cream cheese or creme fraiche, or make a trout tartare.
- Cured trout will keep in the fridge for up to a week.
Tip: Curing trout with a mix of salt and sugar draws out moisture from the flesh, intensifying the trout's flavour and