Beetroot & Horseradish Relish Cured Trout
Printable version This recipe may look long but it's extremely simple and the result is both stunning and hugely versatile. It needs to be cured for 3 days so remember to make head! Courtesy of...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.chalkstreamfoods.co.uk.
Ingredients
- 650g fillet of trout, cut in half width-ways (get as fresh and good quality as you can)
- For the cure
- 1 x 220g jar Tracklements Beetroot & Horseradish Relish
- 50g caster sugar
- 70g flaked salt
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