Ingredients
- 400g trout fillet, skin on
- Grated rind ½ lemon
- Fronds of 1 fennel, or ½ bunch dill, finely chopped
- 3 tbsp sea salt flakes
- 3 tbsp sugar
- 3 tbsp vodka
- Makes about 10-15 servings
Method
If pin bones protrude from the fish, remove using tweezers. Make a soggy mix of lemon rind, fennel fronds, salt, sugar and vodka.
Place fish in a plastic container that has a lid. Coat with the mixture, turning the fish over a couple of times to fully cover. Cover tightly with lid and place in the fridge for 20-24 hours, turning the container upside down after about 10 hours.
The fish is ready when it's soft and subtle in flavour and texture, and not overpowered by salt. Remove fish from container, place skin-side down on a board and discard mixture.
Using a sharp knife tilted across the fish, make thin slices as you would smoked salmon, cutting the flesh away from the skin. Serve with thin slices of baguette, toasted, with a mustardy mayonnaise or creme fraiche.
Makes about 10-15 servings
