Trout Gravalax with Pickled Vegetable Salad
Fresh and summery, this homemade gravalax is undeniably delicious. Continue the homemade theme by making your own quick pickled vegetables to accompany it and you’ve got a perfect starter.
How long will it take?
30 minutes, plus 24 hours curing time
What’s the serving size?
Serves 6
What do I need?
- 250 g rock salt
- ⅔ cup dill, roughly chopped
- Zest of 1 large lemon, finely grated
- ½ tsp chilli flakes
- 800 g skinless trout fillets
- 4 tbsp caster sugar
- 1 tsp coriander seeds
- ⅔ cup rice wine vinegar
- ½ cup boiling water
- 2 zucchinis, peeled and thinly sliced lengthwise
- ½ red cabbage, leaves separated
- Rocket leaves, to serve
- 3 tomatoes, cut into wedges, to serve
How do I make it?
- Add salt, dill, lemon zest, and chilli flakes in a bowl. Spread half the mix in the base of a dish and arrange the trout fillets on top. Add remaining salt mix over the top of the trout, then cover with clingfilm and refrigerate for 24 hours, turning the trout after 12 hours.
- Meanwhile, add sugar, coriander seeds, vinegar, and water to a jug and stir to dissolve. Place half the mixture into a dish with the zucchini, and the other half into a dish with the red cabbage leaves. Cover with clingfilm and refrigerate for at least 2 hours.
- Remove trout from dish and wash off salt mixture. Pat trout with paper towel to roughly dry. Thinly slice trout fillets using a sharp knife.
- Drain pickling liquid from the zucchini and red cabbage.
- Arrange rocket, tomato, pickled vegetables, and trout on plates and serve.
