Lemon-ginger cured trout with herby mayo and fennel – Food & Home Magazine

Ingredients

• <h3>Cured trout</h3>
• 225g rock salt
• 15ml (1 tbsp) white sugar
• 15ml (1 tbsp) gin or vodka
• 1 thumb-sized piece fresh ginger, peeled and thinly sliced
• zest of 2 lemons
• 500g – 1kg side of salmon trout, trimmed and boned
• <h3>Herby mayo</h3>
• 250ml (1 cup) mayonnaise
• 5ml (1 tsp) horseradish, grated or creamed
• 15ml (1 tbsp) fresh fennel/dill, finely chopped + extra, to garnish
• 15ml (1 tbsp) fresh parsley, finely chopped
• juice of ½ lemon
• 4 – 6 small bulbs fresh fennel, thinly shaved, to serve
• lemon wedges, to serve