We’ve teamed up with the incredible chef, Ian Rainbird, who has created this delicious Cured Trout Recipe. Featuring our Red Vein Sorrel and Lemon Balm, this recipe is one you can make at home and feel like you’re eating at a restaurant! Find the recipe card here.
Loch Etive Cured Trout with Lemon Balm and Red Vein Sorrel Recipe
With Avocado and Wasabi Puree, Pickled Shallot Rings, Rehydrated Westland Plum Tomatoes and Mixed Seeds
INGREDIENTS
- 1-part shio koji to 10-parts salmon (i.e., 60g koji, 600g salmon)
- Zest of lemon and orange
- 1 avocado
- 1 lime
- Wasabi paste
- 1 large banana shallot
- Pickling liquid
- Westlands plum tomatoes
- Tomato ponzu
- Pinch of sunflower, sesame & poppy seeds
- Westlands Red Vein Sorrel and Lemon Balm
METHOD
- Mix Shio Koji with zest of lemon and orange
- Place salmon in tub with the mix and cover
- Marinate for a minimum of 4 hours
- To make the avocado and wasabi puree, blend together the avocado, lime juice and wasabi to taste
- Cut banana shallot into rings and add to pickling liquid to pickle overnight
- Dehydrate plum tomatoes overnight, and rehydrate in tomato ponzu
- Lightly toast the seeds in a hot oven
- Blow torch, or pan-fry, the salmon then plate up the ingredients and garnish with Red Vein Sorrel and Lemon Balm
