Gravadlax with Rutland Water Trout

Ingredients

  • 2 Rutland Water trout (scaled, trimmed, filleted and remove bones)
  • 50g sea salt
  • 30g caster sugar
  • 2g crusged peppercorns
  • 25g chopped dill
  • 1 lime, zested

Method

  • Dry well and lay the fish out on cling film
  • Prepare cure by mixing all ingredients and packing over the fish fillets
  • Wrap in the film and place in the fridge to cure for 24 hours

Listener Club

Get more with the Listener Club!

Recently Played

Weather

  • Tue

    9°C

  • Wed

    7°C

  • Thu

    7°C

  • Fri

    9°C

  • Sat

    9°C