Name: Ice Cider Trout Gravlax
Prep time: 10 min
Total time: 10 min
Yield: 8 serving(s)
Ingredients: 1 fillet trout, about 1 lb (454 g), with the skin, bones and scales removed (see note); 2 tbsp (30 ml) coarse sea salt; 2 tbsp (30 ml) ice cider; 2 tsp (10 ml) maple syrup

Ingredients

1 fillet trout, about 1 lb (454 g), with the skin, bones and scales removed (see note)
2 tbsp (30 ml) coarse sea salt
2 tbsp (30 ml) ice cider
2 tsp (10 ml) maple syrup

Preparation

On a work surface, sprinkle the fish fillet with the salt. Place the fillet, cider and maple syrup in a sealable plastic bag. Seal the bag. Refrigerate for 24 hours, turning after 12 hours.
Drain the fish. Pat dry with paper towels. Place the drained fish on a plate lined with paper towels. Cover and refrigerate until ready to serve.
With a sharp knife, thinly slice the fish, starting at the large end of the fillet. Discard the skin.
Serve with Bagel Chips, Whipped Cream Cheese, Spicy Pumpkin Seeds, capers, finely sliced onions and lemon wedges.

Note from Ricardo

You can make the same recipe with salmon fillet.

Ice Cider Trout Gravlax

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note