Citrus Cured ChalkStream Trout

Printable version

Courtesy of Storm Ashdown and the Nottinghill Fish Shop


250g fillet of trout

150g white sugar

150g salt

Zest of half a grapefruit

1/2 tsp of pink peppercorns 

Cucumber ribbons

100ml rice vinegar 

1 tsp salt

1 tsp sugar

Trout roe

Pea shoots 

Extra virgin olive oil



In a dish, mix the salt, sugar, grapefruit and pink peppercorns for the cure and place the trout fillet flesh side down.

Spread some of the cure on top on top of the trout, pop the lid on and place in the fridge for 20-24 hours (you can adjust this depending on how strong you'd like your cure to be). Be sure to turn over half way through. 

Remove from fridge and rinse gently under cold water and pat dry. Remove skin and slice thinly. 

For the cucumber ribbons, simply mix the rice vinegar, salt and sugar and toss the ribbons in the liquid. 

Serve the sliced trout with the cucumber, a few pea shoots, a few spoonfuls of trout roe and a drizzling of extra virgin olive oil.


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