Huon Smoked Ocean Trout, horseradish crème fraiche, dill pickles, cured orange, poached egg

This breakfast is not for any faint hearted chef, and needs to begin 2 days in advance. But it will most definitely be worth it.

Recipe created by and currently served by Pure South, Melbourne.

Huon Smoked Ocean Trout, horseradish crème fraiche, dill pickles, cured orange, poached egg
Preparation:
48 Hours
Cooking:
15 Minutes
Serves:
12

  • Smoked Ocean Trout & Cure Mix:
  • 1 side Huon Ocean Trout
  • 100g smoking wood chips
  • 3 limes, peeled
  • 3 lemons, peeled
  • 3 oranges, peeled
  • 1/2 bunch lemon thyme
  • 40g coriander seed
  • 5 kafir lime leaves
  • 800g table salt
  • 800g caster sugar
  • Dill Pickles:
  • 100g white vinegar
  • 100g water
  • 1/2 bunch washed dill
  • 25g table salt
  • 1/2 tsp chilli flakes
  • 1/2 tsp dill seed
  • 1 tsp coriander seed
  • 1 clove garlic, crushed
  • 1 cucumber
  • Horseradish crème fraiche:
  • 150g crème fraiche
  • 15g horseradish relish
  • 1/4 tsp hot English mustard
  • 1/2 bunch dill, picked and washed
  • 1/2 bunch chives, picked and washed
  • 1 lemon, zested
  • Salt
  • Cured orange:
  • 1 orange
  • 50g table salt

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