Trout Gravadlax LIKE A CHEF

Ingredients

• 2 fillets Fresh Chalk Stream Trout Fillets (skin left on, bones removed)
• 2 tablespoons Coarse Sea Salt (60% of cure mixture)
• 1 tablespoon Caster Sugar (40% of cure mixture)
• 2 tablespoons Fresh Coriander Leaves (chopped finely)
• 2 tablespoons Earl Grey Tea Leaves (split between cure and topping)
• 1 teaspoon Lemon Zest (freshly grated)
• 1 teaspoon Lime Zest (freshly grated)
• 1 cup Ice Water (for rinsing cured fish)
• 2 medium Russet Potatoes (peeled and grated for hash browns)
• 2 cups Vegetable Oil (neutral oil for frying)
• 0.25 cup Fresh Cream (drizzled to finish)
• to taste Salt (for seasoning hash browns)
• to taste Black Pepper (freshly ground for hash browns)

Instructions

1. Prepare the Trout

   Using a sharp filleting knife, remove any pin‑bones from the belly, then carefully peel the skin away from the flesh while trying to keep the bloodline intact.

   Time: PT15M

2. Make the Cure Mixture

   In a mixing bowl combine coarse sea salt, caster sugar, lemon zest, lime zest, chopped coriander and 2 Tbsp of Earl Grey tea leaves. Mix until evenly distributed.

   Time: PT5M

3. Apply the Cure

   Lay a sheet of grease‑proof paper on a tray, place the trout skin‑side down and spread the cure mixture over the flesh. Add a thin extra layer of cure on top of the fish.

   Time: PT5M

4. Cure the Fish

   Cover the tray loosely with plastic wrap and refrigerate at 4°C for at least 2 ½ hours (up to 24 hours for deeper flavor).

   Time: PT2H30M

   Temperature: 4°C

5. Rinse and Dry

   Remove the fish from the cure, rinse quickly under ice‑cold water to stop the curing process, then pat dry with paper towels.

   Time: PT5M

6. Shape in Ring Mold

   Place the cured trout in a ring mold, press gently to compact, sprinkle a little extra Earl Grey tea on top and refrigerate for another 15 minutes to set the shape.

   Time: PT15M

   Temperature: 4°C

7. Prepare Hash Browns

   Peel and grate the potatoes, then squeeze out excess moisture with a clean kitchen towel. Season with salt and freshly ground black pepper.

   Time: PT20M

8. Fry Hash Brown Triangles

   Heat vegetable oil in a skillet to 350°F. Drop spoonfuls of the grated potatoes, shaping them into small triangles. Fry until golden and crispy, about 5–7 minutes per batch. Transfer to paper towels to drain.

   Time: PT10M

   Temperature: 350°F

9. Slice the Trout

   Unmold the trout and cut thick slices (about 1 cm) using a sharp knife.

   Time: PT5M

10. Plate and Finish

    Arrange the hash brown triangles on a serving plate, lay the trout slices on top, and drizzle with fresh cream. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

580

Protein

25 g

Carbohydrates

45 g

Fat

30 g

Fiber

4 g