Bring a taste of Spring to your kitchen with this simple recipe for our Head Chef’s cured trout with avocado salsa and plantain crisps. The dish perfectly balances the fresh, salty flavour of the cured trout with the creaminess of avocado spiked with lemon and the sweetness of the plantain.
Cooking time: 30 minutes (excluding curing time)
1 Red onion
1 Plum tomato
1 Side of fresh trout (+35og salt and 350g caster sugar)
1 Egg yolk
Curing the Trout (do the night before)
Mix 350g of table salt with 350g of caster sugar.
Rub the salt mixture all over your trout, covering the fish with any remaining mixture.
Leave in the fridge for 24 hours before washing the mixture off.
Finely dice red onion, 1 avocado & the peeled plum tomato. Add 5g of salt and the juice of half a lemon.
Peel and slice your plantain as thinly as possible.
Bring a pan of oil up to 160 degrees, add your slices of plantain to the oil individually to ensure they don’t stick together, fry until crisp.
Remove them for the oil and place on a tea towel to absorb additional oil, season to taste.
Peel and dice the remaining avocado.
In a kitchen blender, add your avocado, the juice of half a lemon, 1 egg yolk and a touch of oil and water, blend until smooth.
Add a swipe of avocado puree to your plate, plate your salsa and trout at intervals along the puree, adding the plantain crisps to finish.