Fjord salmon (can be made with trout)
– 600g piece of Norwegian Fjord Trout, skin on
– 2 large tbsp fine sea salt
– 2 small tbsp caster sugar
– 1 tsp crushed coriander seeds
– Freshly ground black pepper
– 1 small celery with plenty of leaves
– 1 small bunch fresh coriander leaves
– 1 green apple, peeled and sliced into batonettes
– 2 tbsp of olive oil
– 1 large green lime
- Lay the Fjord Trout skin side down on a large piece of cling film. Mix together the salt, sugar and coriander seeds and sprinkle over the flesh side of the fish, then finish with a little pepper.
- Wrap in clingfilm and put flesh side down in a small baking tray. If you are making two batches, lay the fillets on top of one another, if not, lay a small tray and similar weight to the fillets on top.
- Refrigerate to cure for 8 hours, depending on the thickness of the fish, turning often.
- When cured, remove from the fridge and carefully rinse under cold water to remove the excess cure, then pat dry.
- Slice thinly and arrange on serving plates, topping with tender celery and coriander leaves, apple batonettes, seasoning and olive oil.
- Drizzle over a little lime juice, only at the end before serving.
Ambassador Daniel Galmiche’s Tip
- Marinate the Fjord Trout for as little time as possible, according to the thickness of the fish. Turn the fish often and do not apply too much weight – simply stack the fillets on top of one another, to avoid crushing and dry edges.