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    Lemon-ginger cured trout with herby mayo and fennel

    Lemon-ginger cured trout with herby mayo and fennel

    Your Christmas feast has never looked this good! Serve this lemon-ginger cured trout with herby mayo and fennel as a starter. 

    Print Recipe

    Lemon-ginger cured trout with herby mayo and fennel

    Serves: 12
    Cooking Time: 20 mins + 12 hrs, to cure

    Ingredients

    • Cured trout

    • 225g rock salt
    • 15ml (1 tbsp) white sugar
    • 15ml (1 tbsp) gin or vodka
    • 1 thumb-sized piece fresh ginger, peeled and thinly sliced
    • zest of 2 lemons
    • 500g – 1kg side of salmon trout, trimmed and boned

    • Herby mayo

    • 250ml (1 cup) mayonnaise
    • 5ml (1 tsp) horseradish, grated or creamed
    • 15ml (1 tbsp) fresh fennel/dill, finely chopped + extra, to garnish
    • 15ml (1 tbsp) fresh parsley, finely chopped
    • juice of ½ lemon
    • 4 – 6 small bulbs fresh fennel, thinly shaved, to serve
    • lemon wedges, to serve

    Instructions

    1

    Mix the salt, sugar, gin or vodka, ginger and lemon zest together in a bowl. Place the fish in a large ceramic dish and top with the cure mixture. Cover with cling film and refrigerate, 12 hours, pouring off any water that appears every few hours.

    2

    For the herby mayo, combine all the ingredients in a bowl, check the seasoning and set aside.

    3

    Rinse off the trout cure and pat dry with paper towel. Place the side of trout on a platter and serve topped with shaved fennel and lemon slices with a side of herby mayo.

    Notes

    To keep the fennel fresh and crispy, place the shavings in ice water. They’ll also curl up and make for a pretty garnish.

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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