brown sugar cured trout with easy wheaten bread

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Brown sugar cured trout with easy wheaten bread

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

This dish sings with aniseed flavours, from the spices in the trout cure to the glorious tarragon herb butter on the wheaten bread. The spicy, aromatic notes balance the richness of the cured fish, making it a knockout starter for Christmas Day.

Ingredients

1½ tbsp caraway seeds

1 tbsp fennel seeds

2 tsp black peppercorns

2 tsp juniper berries

80g sea salt flakes

40g light muscovado sugar

Finely grated zest 1 lemon

750g side of trout, pin-boned (see tips)

Lemon wedges to serve

250g wholemeal flour

60g plain flour, plus extra to dust

½ tsp salt

½ tsp bicarbonate of soda

2 tsp light brown sugar

300ml buttermilk, plus a little extra if necessary

1 tbsp melted butter, plus extra to grease

1 tsp black treacle

1 tsp golden syrup

1 tbsp porridge oats

100g unsalted butter, softened

5g tarragon, finely chopped/li>

Directions

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