- 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
- Cured orange:
- 1 orange
- 50g table salt
Smoked Ocean Trout & Cure Mix:
Ask your fish monger to fillet and pin-bone the ocean trout. In a small pan, lightly toast the coriander seeds for 2 minutes. Meanwhile, roughly cut the kaffir lime leaves and lemon thyme. Lightly crush the toasted coriander seed.
Mix the cure mix ingredients together.
Spread a layer of mix in a suitable sized tray that will fit in the fridge, lay the ocean trout in the tray skin side down and cover with the rest of the cure mix.
Cover with plastic wrap and store in the fridge to cure for 12 hours.
Once the trout has cured for 12 hours, wash the ocean trout thoroughly under cold running water to remove all excess salt. Line the bottom of a wok or metal roasting tray with tin foil. Add the wood chips and heat over a medium- high flame until the wood chips start to smoke. Meanwhile, lay the cured ocean trout on a wire rack making sure there will be at least 5 cm of space between the tin foil and the wire rack.
Once the wood chips start to smoke, lay the ocean trout on top and cover tightly with plastic wrap. Transfer the smoking trout to the fridge and allow to smoke for a further 12 hours.
Place all ingredients except for the cucumber into a pot and bring to a boil.
Once boiling, take the pickle liquid off the heat and let cool naturally. Finley slice the cucumber into disks.
Place the cucumber into a plastic or glass container and add the cooled pickle liquid. Cover and chill in the fridge up to two hours before use
Horseradish crème fraiche:
Reserve 3 sprigs of dill for garnish.
Finley chop the remainder of dill and chives. Mix all the ingredients together
Peel the orange and remove any white pith. Place the orange peel in a plastic or glass container and cover with salt. Cover
and place in the fridge for up to 2 days before use. Wash the excess salt from the orange peel and slice finely upon use.
In a medium saucepan poach 1 egg.
Meanwhile, slice the harvest grain loaf one inch thick and toast in a toaster.
Spread the horseradish crème fraiche.
Remove the ocean trout from the smoking tray. Remove the skin and slice the trout thinly. Lay the sliced ocean trout on top of the horseradish crème fraiche. Add 4 pickles, 3 slices of cured orange and the poached egg.
Garnish with dill.