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Lime-cured sea trout with wasabi dressing

Name: Lime-cured sea trout with wasabi dressing
Prep time: 15 min
Total time: 15 min
Yield: Serves 4
Cuisine: Japanese recipes
Ingredients: 1 side of sea trout (about 400g), skin on, scaled; 1 lime; 1 tbsp caster sugar; 3 tbsp Maldon sea salt; 1½ tsp wasabi paste (or English mustard); 4 tbsp mild oil, such as grapeseed; 1 cucumber, peeled, halved lengthways, deseeded and sliced

Published: 31 Jul 06
Updated: 18 Mar 24

Bit stuck for fridge space? This trout recipe is based on gravadlax, which is traditionally made with salmon. Sea trout tend to be slightly smaller and less troublesome to cure, and are easier to store in a domestic fridge. A great option for your Christmas starter.

Easy
August 2006

Test kitchen approved

Serves 4
Takes 15 minutes to make, plus 1-2 days’ chilling

Nutrition: per serving

Calories: 231kcals
Fat: 15g (1.2g saturated)
Protein: 19.7g
Carbohydrates: 4.5g (4.5g sugar)
Salt: 4g

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Ingredients

1 side of sea trout (about 400g), skin on, scaled
1 lime
1 tbsp caster sugar
3 tbsp Maldon sea salt
1½ tsp wasabi paste (or English mustard)
4 tbsp mild oil, such as grapeseed
1 cucumber, peeled, halved lengthways, deseeded and sliced

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Method

Run your forefinger over the sea trout to check no bones have been missed – remove any bones with tweezers. Wash the fish, pat dry with kitchen paper and lay skin-side down on a baking tray.
Finely grate the lime and combine the zest with the sugar and salt (reserve the lime to juice the following day). Rub the mix over the flesh of the fish. Wrap the fish in cling film, place a baking tray on top and weigh down with a few cans. Chill for 1-2 days, depending on how salty and cured you like it, turning halfway.
The next day, make the dressing. Juice the lime and combine with the wasabi or mustard and the oil. Season with black pepper.

Unwrap the fish and drain away the briny liquid. Wash well and dry with plenty of kitchen paper. Starting at the tail end, slice the fish thinly at a 45-degree angle towards the tail, using a sharp, long-bladed knife. Serve the fish with the dressing and cucumber slices on the side.

Recipe from August 2006 Issue

Nutrition

Nutrition: per serving

Calories: 231kcals
Fat: 15g (1.2g saturated)
Protein: 19.7g
Carbohydrates: 4.5g (4.5g sugar)
Salt: 4g

delicious. tips

This is based on a recipe for gravadlax, which is traditionally made with salmon. Sea trout tend to be slightly smaller and less troublesome to cure and store in a domestic fridge.