Citrus-Cured Chalk Stream Trout, Chive Crème Fraîche, Pickled Cucumbers and Dill Recipe
These elegant, bite-sized canapés are made with homemade cured trout and light and crunchy crackers. The pickled cucumber is a delicious pop of acidity which balances out the rich, herby crème...
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Mixing bowl
- Baking dish
- Spoon
- Paper towel
- Airtight container
Ingredients
- 500g of chalk stream trout, skin removed
- 2 lemons, zested and juiced
- 2 limes, zested and juiced
- 250g of rock salt
- 250g of caster sugar
- 2 baby cucumbers
- 150g of water
- 100g of cane sugar
- 50g of white wine vinegar
- 100g of crème fraîche, good quality
- 10g of chives, finely chopped
- flaky sea salt
- dill, to garnish
- 12 water crackers
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