Cured trout, toasted corn & beet shavings
- Prepare
- overnight
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
When you've got the time, why not test yourself and try this cured trout salad. Served with beautiful candied beetroot and pink grapefruit. This screams, summer is almost here!
Ingredients
For the cured trout
- 500g/1lb 2oz chalk stream trout fillet
- fine salt & caster sugar (enough to cover the fish)
For the salad
- 1 pink grapefruit, segmented, juice reserved
- 2 avocados, peeled, stoned and cut into 1cm/½in pieces
- 150g/5½oz cherry tomatoes, quartered
- 4 tbsp coriander, finely chopped plus extra bunch kept in ice water, for garnish
- 4 whole sweetcorns
For the dressing
- 20g/¾oz dark brown sugar
- 1 lime, zest and juice
- 20g/¾oz white wine vinegar
- ½ tsp cumin powder
- pinch chilli flakes
- pinch salt
- 80g/3oz olive oil
For the dressed vegetables
- 1 red onion, slice very thinly on a mandolin
- 2 candy beetroot, slice very thinly on a mandolin
- splash red wine vinegar
- olive oil
- Pinch salt
To serve
- 8 corn tortillas
- rapeseed oil, for frying
- 8 tbsp thick Greek yoghurt
- 1 lime, zest only
- edible flowers
Method
To make the cured trout, place the fish on a baking tray and cover all over with the salt and sugar. Put in the fridge overnight on absorbent paper.
To make the salad, cut each segment of the grapefruit into 3 pieces. In a large bowl toss together the grapefruit, avocado, tomatoes and coriander. Leave to stand for 5 minutes.
Remove the trout from the fridge and rinse under cold water to remove the salt the sugar. Slice the trout into 1cm/0.5in wide strips, then across into cubes. Don’t cut too small or you’ll lose the meaty texture. Add the trout pieces to the salad.
To make the corn, steam the corn for 20 minutes. Toss lightly in oil and season, then grill on a griddle pan until lightly toasted all over.
Slice the kernels off the corn and add to the salad.
To make the dressing, whisk all of the ingredients together, pour over the salad and toss to coat.
To make the vegetables, put the red onion and beetroot slices in a bowl and lightly dress them in the reserved grapefruit juice, red wine vinegar, olive oil and salt to taste.
Preheat a deep-fat fryer to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Cut the tortillas into segments and deep fry until crisp and golden. Drain well, then season with fine salt whilst still hot.
To serve, assemble all the components on a large platter.
Start by spreading out the yoghurt, then top with the mixed salad.
Scatter over the tortilla crisps, onion and beetroot shavings, and finish with edible flowers and extra coriander.
