Sea Salt Smoked Trout
½ cup coarse sea salt 2 tbsp Himalayan salt 2 tbsp smoked salt 2 tbsp sugar 1 tbsp pepper 1 tbsp water 1 lb steelhead trout, skin on and pin-boned
Instructions: 1. Mix the sea salt, pink salt, smoked salt, sugar and peppercorns together until combined. Add the water and mix well. 2. Place the trout on a non-metallic tray (like a glass or ceramic dish), so the fish doesn’t absorb that metallic taste, and rub with the salt mixture as well as the fennel. Cover with plastic wrap, place another tray on top of the trout and weigh the fish down with a few tins. The salt is they key to curing your fish, as it brings the juices to the surface, also ensuring that all your other flavours are distributed throughout, and the extra weight enhances this process. 3. Refrigerate for at least 12 hours but no more than 24 hours. 4. To serve the fish, unwrap and gently wash off the cure mixture. Pat the fish dry and slice very thinly. Serve with crackers and Trader Joe’s Mustard Aoili.