Greek cured ocean trout with village salad

AT A GLANCE

  • Serves 6 people

Cured fish is a great thing to have on hand, ready to slice, for last-minute entertaining. Once you've removed it from the cure, it will keep, stored in a tightly sealed Ziploc bag in the refrigerator, for about 2 weeks. You'll need to begin this recipe 5 days ahead.

  • 100 gm caster sugar
  • 100 gm fine sea salt
  • 100 ml ouzo
  • 1 small side of ocean trout (about 1kg)
  • To garnish: baby coriander sprigs
  •  
  • Village salad
  • 1 small garlic clove, finely chopped
  • 2 vine-ripened tomatoes, seeds removed, finely chopped
  • ½ telegraph cucumber, finely chopped
  • ¼ Spanish onion, thinly sliced
  • Large pinch dried Greek oregano, or to taste
  • 2 tbsp aged red wine vinegar
  • 2 tbsp olive oil
  • 100 gm feta, crumbled
  • To serve: rye bread
01   Combine sugar, salt and ouzo in a bowl. Place trout in a large Ziploc bag and pour in curing mixture, then press mixture down to evenly coat trout. Seal bag, removing as much air as possible, and refrigerate, turning bag occasionally, until lightly cured (5 days).
02   For village salad, combine all ingredients in a bowl, toss gently to combine, transfer to a serving bowl and set aside.
03   Wipe curing mixture from trout, then brush excess away with a wet pastry brush, but do not wet fish too much. Thinly slice trout, arrange on a platter, scatter with baby coriander sprigs and serve with village salad.

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUNOZ AND LISA FEATHERBY

Drinking Suggestion:

BONE-DRY PALE ROSÉ. , suggested by MAX ALLEN

FEATURED IN

Dec 2009

Dec 2009

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