Cured Rainbow Trout

This recipe also works well with Steelhead or Arctic Char

Cured Fish
2 whole large skin-on Rainbow trout, (1–1½ lb.), bones removed
1/2 cup kosher salt
1/2 cup sugar
2 teaspoons mustard seeds
2 teaspoons finely grated orange zest
1 teaspoon finely grated lemon zest
2/3 cup finely chopped fresh dill
2 tablespoons aquavit

Pickled Onion And Assembly
¼ small red onion, chopped
¼ cup apple cider vinegar
2 teaspoons sugar
½ teaspoon kosher salt
Crème fraîche and dill sprigs (for serving)
Flaky sea salt (such as Fleur de Sel or maldon salt)

YIELD: 8 servings

COURSE: Appetizers Tapas Meze

CUISINE: Canadian


  1. Cured Trout
    Rinse fish under cold running water; pat dry with paper towels. Mix salt, sugar, mustard seeds, orange zest, and lemon zest in a small bowl, then massage into the fish. Place skin side down in a baking dish; top with dill and drizzle with aquavit. Cover tightly with plastic wrap, pressing directly onto fish. Chill, turning 2–3 times and pouring off any accumulated liquid each time, until flesh is very firm and almost translucent, 2–4 days (it will get saltier and firmer the longer it sits). Thoroughly rinse fish and pat dry with paper towels.
  2. Do Ahead: Trout can be cured (and rinsed) 1 week ahead. Cover and chill.
  3. Pickled Onion And Assembly
    Place onion in a small heatproof jar. Bring vinegar, sugar, kosher salt, and 2 Tbsp. water to a simmer in a small saucepan, stirring to dissolve. Pour over onion. Cover and chill until onion is bright pink, at least 8 hours and up to 2 days. Thinly slice trout and serve on flatbread topped with crème fraîche, dill, pickled onion, and sea salt.