Name: Cured ocean trout with celery and fennel salad
Prep time: 20 min
Total time: 20 min
Yield: 12
Ingredients: 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 flat-leaf parsley, finely chopped (loosely packed); 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

Cured ocean trout with celery and fennel salad

Australian Gourmet Traveller recipe for 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.

Ingredients

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 flat-leaf parsley, finely chopped (loosely packed)

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

Method

Main

1.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).

2.Combine remaining ingredients in a bowl, season to taste and toss to combine. Serve with thinly sliced ocean trout.

Recipe / styling by Lisa Featherby

Styling by Megan Morton