GINGER & CHILLI CURED SMOKED TROUT
We notched up the heat and aromatics with this partially liquid cure for trout fillets - also worth trying with salmon. The trout took on some zingy
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 hotsmoked.co.uk.
Cooking tools:
- Cold smoke generator
- Mortar and pestle
- Citrus press
- Grater
- Cooling rack
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Dish
- Plastic wrap
- Refrigerator
Ingredients
- 1kg trout fillets
- 250g coarse sea salt
- 100ml honey
- 100ml light soy sauce
- juice and zest of one lemon
- 2 red chillis
- 3cm chunk of chilli
- 2 garlic cloves
- whole coriander
- fresh coriander
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