AT A GLANCE
We love the clean flavour of home-cured ocean trout, but shop-bought smoked salmon would work very nicely. Begin this recipe a day ahead to cure the trout.
|01||For cured ocean trout, combine sugar, salt, gin, dill, rind and juice in a bowl and mix well to combine. Spread half the salt mixture in a container large enough to hold trout snugly. Place trout on top, then spread with remaining mixture, cover with plastic wrap and refrigerate to cure (overnight). Remove from salt mixture, brush off excess, pat dry and wrap tightly in plastic wrap and refrigerate until required. Cured trout will keep refrigerated for 5 days. Slice thinly off the skin just before serving.|
|02||For buttermilk waffles, combine flour, herbs, rind, baking powder, bicarbonate of soda and 1 tsp sea salt in a bowl and make a well in the centre. Whisk buttermilk, eggs and melted butter in a separate bowl to combine, add to well in dry ingredients, mix to combine, then set aside to rest (30 minutes). Preheat a waffle iron and cook batter in batches, according to the manufacturer’s instructions, until golden and crisp (4-5 minutes) and keep warm.|
|03||For fennel salad, drain celeriac and fennel and combine with parsley and shallot in a bowl. Whisk remaining ingredients in a separate bowl to combine, season to taste, drizzle over fennel mixture and toss to coat.|
|04||To serve, pile slices of ocean trout on warm buttermilk waffles, top with fennel salad and roe and serve.|
COOL-CLIMATE CHARDONNAY. , suggested by MAX ALLEN