A wonderful alternative to traditional salmon gravadlax.
- 4 sides sea trout (pin boned and trimmed)
- 250 g coarse sea salt
- 250 g brown sugar
- zest of 1 orange and 1 lemon
- thumb size piece fresh horseradish
- med beetroot (peeled and roughly chopped)
- to finish:
- 250 g dijon mustard
- 2 pkts dill (finely chopped)
- fennel slaw:
- 2 bulbs fennel (finely sliced on a mandolin)
- 2 beetroot (grated)
- 0.5 tsp fresh horseradish
- 0.5 tsp creamed horseradish
- 0.5 tsp green peppercorn in brine
- 2 tblsp crème fraiche
- salt and pepper
- mustard and dill sauce:
- 2 tblsp dijon mustard
- 1 tblsp caster sugar
- 1 tblsp white wine vinegar
- 1 egg yolk
- 150 ml groundnut oil/veg oil
- 1 tblsp chopped fresh dill
- Put all of marinade ingredients into a blender and blitz and spread a thick even layer over the fish.
- Place on a wire rack over a tray and leave for 8 hrs.
- Rinse and paint with Dijon mustard and press dill on in an even layer.
- Fennel slaw:
- Mix all these together.
- Mustard and dill sauce:
- Whisk together and add oil slowly whisking all the time.
Paul's tips: Salmon works well in this recipe as opposed to the trout. Replace crème fraiche with French dressing to save on calories. The mustard sauce works well with beef also.
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