cured trout tartare with apple and nori

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Cured trout tartare with apple and nori

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Cured trout tartare is a simple, relatively effortless starter. Curing your own trout might sound daunting, but all it takes is a bit of time and know-how. The results are astounding and unlike anything you can buy in the shops.

Ingredients

1 tsp fennel seeds

1 tsp black peppercorns

4 juniper berries

5g crispy nori seaweed (see Know How)

40g sea salt flakes

20g caster sugar

Finely grated zest 1 lemon

400g fresh trout fillet, skin on, pin boned

15g capers

1 granny smith apple

10g dill

80g crème fraîche

Finely grated zest and juice 1 lemon

1 sheet crispy nori seaweed, broken into small pieces

Directions

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