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

PT30M

PT8H

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Ingredients

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Cured trout

Apple salad

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
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