No need for trout pout with this cured dish – Lawrence Murphy

Beetroot-cured trout
Beetroot-cured trout

Chalk Stream Foods supplies our restaurant with some of the freshest rainbow trout imaginable.

Their fish is sourced from sustainable farms on the River Itchen and River Test which have beautiful clean flowing waters. These spring fed chalk streams have natural vegetation and light and they grow much bigger than conventional farmed trout. 

They look like small salmon and the oil content of the flesh makes them great to cure or smoke.

A big splash of lime and some sea salt to make a ceviche is one of my favourite ways to use this ingredient. Salmon works too. 

Ingredients

1 fillet trout or 400g salmon

2 large beetroot

140g caster sugar

100g sea salt

Pinch fennel seeds

Method

1. Freeze the trout or salmon for 48 hours to kill harmful bacteria.

2. Defrost the fish and remove the skin and dark meat. Make sure all the bones are removed.

3. Peel and dice the beetroot and liquidise it with sugar, salt and fennel seeds to form a wet paste. 

4. Put half the curing mix into a deep plastic tray, put in the fish and cover with the remaining half.

6. Cover with cling film and put in a fridge. Turn the fish over after 10 hours and then leave for another 12.

7. Remove the fish from the cure and wash under a running tap.

8 Pat dry with kitchen towel, slice thinly and arrange on plates with horseradish cream.

9. Any left over will keep in the fridge for five days.