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Cured ocean trout with celery and fennel salad

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.

You'll need

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.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Featured in

Dec 2010

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