Lemon-ginger cured trout with herby mayo and fennel – Food & Home Magazine
Your Christmas feast has never looked this good! Serve this lemon-ginger cured trout with herby mayo and fennel as a starter.
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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
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