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.
More by Paul Flynn:
- Almond Oat Crumble
- Buttered Tomatoes with Honey, Orange and Rosemary
- Pork chops with creamy bacon and cabbage