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Cured ocean trout with celery and fennel salad

Australian Gourmet Traveller recipe for cured ocean trout with celery and fennel salad.

By Lisa Featherby
  • 20 mins preparation plus curing
  • Serves 12
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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.


  • 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


  • 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.
  • undefined: Lisa Featherby