Dill-Cured Sea Trout with Shaved Cucumber and Horseradish Cream

⏱ 1500 min · Serves 6

A jewel-bright Nordic starter that looks like it came from a tasting menu but is mostly patient waiting. The trout cures to a silky, faintly sweet ribbon under a blanket of dill and juniper, then meets cool cucumber and a sharp, whipped horseradish cream. Cure it on a Friday, serve it on a Sunday, and take all the credit.

Per serving: 352 kcal · 24.5g protein · 6.5g carbs · 26.5g fat

Ingredients

• 600g very fresh sea trout fillet, skin on, pin-boned (centre cut)
• 70g caster sugar
• 60g flaky sea salt
• 1 tbsp coriander seeds, crushed
• 1 tsp juniper berries, crushed
• 1 tsp coarsely cracked black pepper
• Finely grated zest of 1 lemon
• 50g dill, roughly chopped (stalks included)
• 2 tbsp gin or vodka
• 1 cucumber
• 2 tsp white wine vinegar
• 1/2 tsp caster sugar (for the cucumber)
• 150ml double cream
• 100g crème fraîche
• 2 tbsp finely grated fresh horseradish (or 1.5 tbsp hot horseradish sauce)
• 1 tsp lemon juice, plus extra to taste
• Pinch of fine salt
• 2 tbsp extra virgin olive oil
• Dill fronds, baby watercress and rye crispbread, to serve

Method

1. Mix the sugar, flaky salt, coriander seeds, juniper, black pepper and lemon zest in a bowl. Stir through half the chopped dill.
2. Lay a large double sheet of cling film in a dish. Scatter a third of the cure on it, place the trout skin-side down on top, then brush the flesh with the gin and pack the remaining cure and dill over it, pressing it on firmly.
3. Wrap tightly, sit the parcel in a shallow tray, weigh it down with a plate and a couple of tins, and refrigerate for 24 hours, turning the parcel over after 12 hours and draining off any liquid pooling in the tray.
4. Unwrap, rinse the fillet briefly under cold water to remove the loose cure, and pat completely dry with kitchen paper. It should feel firm and translucent. Wrap in fresh paper and chill for 1 hour to firm up before slicing.
5. For the cucumber, halve it lengthways, scoop out the seeds and shave into fine ribbons with a peeler or mandoline. Toss with the vinegar, 1/2 tsp sugar and a pinch of salt; leave 10 minutes, then drain.
6. For the cream, whip the double cream to soft peaks, then fold in the crème fraîche, horseradish, lemon juice and salt. Taste and sharpen with more lemon or horseradish; keep cold.
7. Using a long sharp knife, slice the trout very thinly on a shallow angle, working away from the skin and leaving the skin behind.
8. Arrange the slices loosely over cold plates, tuck in ribbons of cucumber, spoon or quenelle the horseradish cream alongside, scatter dill and watercress, and finish with olive oil and a grind of pepper. Serve with rye crispbread.