Recipe
What you need
1 side of salmon
20g crushed white peppercorns
80g sea salt
80g sugar
50g chopped dill and parsley
1 lemon – juice and zest
Mixed leaves dressed with olive oil
What you do
Evenly coat the side of sea trout with the sugar, salt, lemon and herbs.
Wrap very tightly in cling film and leave for approximately 24 hours in the fridge.
Remove all the salt and herbs. Slice and serve with salad and mustard sauce and cucumbers.
For the Cucumber and Mustard Sauce
What you need
2 tblsp Dijon mustard
1 tsp white wine vinegar
1 tsp sugar
50mls olive oil
10mls water
seasoning
1 cucumber
What you do
To make the dressing mix all the mustard, vinegar, sugar and olive oil before adding the water.
Take the cucumber and slice in half lengthways and with a teaspoon scoop out the seeds. Slice on an angle approximately 2cm thick. Mix the vinaigrette with cucumbers and serve with the trout or salmon.
