Ice Cider Trout Gravlax
Ice Cider Trout Gravlax
Ingredients
- 1 fillet trout, about 1 lb (454 g), with the skin, bones and scales removed (see note)
- 2 tbsp (30 ml) coarse sea salt
- 2 tbsp (30 ml) ice cider
- 2 tsp (10 ml) maple syrup
Instructions
- On a work surface, sprinkle the fish fillet with the salt. Place the fillet, cider and maple syrup in a sealable plastic bag. Seal the bag. Refrigerate for 24 hours, turning after 12 hours.
- Drain the fish. Pat dry with paper towels. Place the drained fish on a plate lined with paper towels. Cover and refrigerate until ready to serve.
- With a sharp knife, thinly slice the fish, starting at the large end of the fillet. Discard the skin.
- Serve with Bagel Chips, Whipped Cream Cheese, Spicy Pumpkin Seeds, capers, finely sliced onions and lemon wedges.
Ice Cider Trout Gravlax