Julia Busuttil Nishimura Shares The Perfect Summer Picnic Recipe

Cured Ocean Trout with Horseradish Crème Fraîche

Serves 8

Ingredients

Cured trout

• 1kg piece of ocean trout, pin boned
• 400g fine salt
• 400g white sugar
• 1 tbsp white peppercorns, crushed
• Bunch of dill, stalks left whole, fronds roughly chopped

Horseradish crème fraîche

• 200ml crème fraîche
• 1 tbsp freshly grated horseradish
• 1 tbsp extra virgin olive oil
• 1 tbsp dill fronds, finely chopped
• 1 tbsp chives, finely chopped
• Sea salt and pepper

To serve

• Sliced rye bread
• Butter
• Watercress
• Lemon slices

Method

1. To cure the trout, first combine the salt, sugar and peppercorns in a large bowl. Lay a large piece of clingfilm on your workspace and spoon half of the curing mixture on the base, a little larger than the size of trout. Lay the dill stalks onto the cure mixture, then place the trout on top, skin side down. Sprinkle over the dill fronds and top with the remaining curing mixture. Ensure the piece is fully covered by the mixture then use the clingfilm to wrap the trout really well. Alternatively, this can all be done in a large snap lock bag for ease. Place the trout in a tray and then weigh it down with a board and cans or something similarly heavy. Place in the fridge for 12 hours then turn the trout over and cover with the weights again for another 12 hours. Depending on how thick the piece of trout is, the trout may be ready in less time. Feel free to check at around 18 hours.

2. Unwrap the trout and brush off the excess curing mixture and wipe with a damp paper towel. I like to refrigerate the trout again for another 3-4 hours before slicing, but this isn’t totally necessary.
3. Meanwhile, make the horseradish crème fraîche by mixing all of the ingredients together in a small bowl and seasoning well with salad and pepper.
4. When ready to serve, slice the ocean trout into thin slices and serve with the horseradish crème fraîche, rye bread, butter, watercress and lemon slices.