Cured ocean trout with celery and fennel salad

AT A GLANCE

  • Serves 12 people

A light dish to graze on all day - you could easily use shop-bought cured trout or smoked salmon too. You'll need to begin this recipe at least 3 days ahead.

  • 100 gm good-quality mayonnaise
  • 1 spring onion, thinly sliced
  • 4 celery stalks, cut into julienne
  • 1 baby fennel bulb, cut into julienne
  • 2 radishes, cut into julienne
  • 1/3 cup (loosely packed) flat-leaf parsley, finely chopped
  • 2 tsp wholegrain mustard
  • Juice of ½ lemon, or to taste
  •  
  • Cured ocean trout
  • 150 gm caster sugar
  • 80 gm sea salt
  • 1 bunch dill, finely chopped
  • 1 tbsp white peppercorns, crushed
  • 2 400gm pieces ocean trout fillet, pin-boned, skin on
01   For cured ocean trout, combine sugar, salt, dill and pepper in a bowl. Place one ocean trout piece on a piece of plastic wrap, scatter salt mixture over, then place remaining ocean trout piece on top. Wrap tightly in plastic wrap and refrigerate on a tray, turning occasionally and discarding excess juices occasionally, until cured (3-5 days).
02   Combine remaining ingredients in a bowl, season to taste and toss to combine. Serve with thinly sliced ocean trout.

Recipe:

LISA FEATHERBY

Photography:

JOHN LAURIE

Styling:

MEGAN MORTON AND LISA FEATHERBY

FEATURED IN

Dec 2010

Dec 2010

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