Citrus-Cured Chalk Stream Trout, Chive Crème Fraîche, Pickled Cucumbers and Dill Recipe
These elegant, bite-sized canapés are made with homemade cured trout and light and crunchy crackers. The pickled cucumber is a delicious pop of acidity which balances out the rich, herby crème fraîche. The trout isn’t cooked after being cured, so make sure to use fish that’s safe to eat raw.
Ingredients
- 1 ⅛lb of chalk stream trout, skin removed
- 2lemons, zested and juiced
- 2limes, zested and juiced
- 8 ¾oz of rock salt
- 8 ¾oz of caster sugar
- 2baby cucumbers
- 5 ⅓oz of water
- 3 ½oz of cane sugar
- 1 ¾oz of white wine vinegar
- 3 ½oz of crème fraîche, good quality
- ⅓oz of chives, finely chopped
- flaky sea salt
- dill, to garnish
- 12Carr's Table Water Crackers
Instructions
Step 1
Mix together all the ingredients for the trout cure and spread it all over the top and bottom of the trout | Ingredients: 1 1/8 lb of chalk stream trout, skin removed , 2 lemons, zested and juiced , 2 limes, zested and juiced , 8 3/4 oz of rock salt , 8 3/4 oz of caster sugarStep 2
Cure for 24 hours then wash, pat dry and slice into 2 mm slicesStep 3
For the pickled cucumbers, bring the water, sugar and vinegar to the boil and stir until the sugar has dissolved | Ingredients: 5 1/3 oz of water , 3 1/2 oz of cane sugar , 1 3/4 oz of white wine vinegarStep 4
Slice the cucumbers thinly on a mandolin into a bowl | Ingredients: 2 baby cucumbersStep 5
Pour over the hot pickling liquor and leave to coolStep 6
Thinly slice the chives and mix them with the crème fraîche, then season with salt | Ingredients: 3 1/2 oz of crème fraîche, good quality , 1/3 oz of chives, finely chopped , flaky sea saltStep 7
To assemble, first spread the crème fraîche on the crackers. Top with two or three slices of trout, then a few slices of the pickled cucumber and finish with dill | Ingredients: 12 Carr's Table Water Crackers , dill, to garnish