Ocean trout gravlax
This is an adaption of the Swedish specialty, salmon gravlax. We use Petuna ocean trout from Tasmania.
Photo: Jennifer Soo
Have your say
- 1 fillet ocean trout, trimmed and pin-boned
- 1 tbsp fennel seeds
- 2 tbsp coriander seeds, lightly crushed
- 1 tbsp white peppercorns, lightly crushed
- Grated zest of 1 lemon
- 30ml vodka
- 250g white sugar
- 750g sea salt
Cut five shallow slits at regular intervals into the skin of the fish. Mix remaining ingredients together and spread half of the mixture onto a tray. Lay the trout skin-side down and cover with remaining mixture, pack down well. Wrap well with cling film and refrigerate for 48 hours.
Remove the trout and rinse quickly with cold water to remove salt mix. Pat dry with paper towel. Lay the trout on a chopping board skin-side down and cut thin slices on the diagonal off the skin. Serve with lemon wedges and grilled brown bread.