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Lime cured trout, caviar, kohlrabi, apple and dill

We are excited to launch our hospitality menus that have been created by our chefs from around the business, the dishes feature a wide variety of plant-based and vegetarian dishes.

Download our lime cured trout, caviar, kohlrabi, apple and dill recipe by clicking the link below.

View the recipe card here

Ingredients

  • Serves 4.

  • Lime cured trout:

  • 800g filleted trout

  • 200g mooli

  • 160g Granny Smith apple

  • 4g wakame seaweed

  • 4g edible flowers

  • 1 lime

  • 8g black caviar

  • 80g sea coarse sea salt

  • 80g sugar caster

  • Horseradish and cucumber water:

  • 1 lime

  • 160g cucumber

  • 8g horseradish

  • 20g shallot

  • 20ml buttermilk

  • 20ml white wine vinegar

  • 5g sugar caster

  • Pinch of salt

  • Dill oil:

  • 150g fresh dill

  • 100ml olive oil

  • Adults need around 2000Kcal/8400kJ a day

    Typical values per portion: Energy 265Kcal/1100kJ

Method

  • 1. Dill oil (ideally made the day before): Heat oil to 90°C in a thermomix. Add the dill once temperature is reached and blend on full speed for 5 minutes. Pass through a muslin lined chinois overnight and store chilled in a squeezy bottle or vac pack. Keeps for up to 1 month when vac packed.

  • 2. For the trout: Zest the limes and mix with the salt and sugar.

  • 3. Add 1/3 of the cure mixture to the bottom of a suitable container, lay the trout fillets skin side down and add another 1/3 on top. Turn the trout over and add the remaining 1/3 to the upturned skin side, with more coverage at the head end of the fillet than the tail.

  • 4. Cure for 8-12 hours turning over frequently. Once cured rinse thoroughly in fresh running water, pat dry and chill until needed. During this time, prepare the horseradish and cucumber water.

  • 5. Horseradish and cucumber water: Peel and deseed the cucumber, cut into large chunks. Peel the horseradish and shallot, juice the lime. Add the lime juice, cucumber, horseradish, vinegar, shallot and sugar into a blender and blend until smooth. Pass through a muslin lined chinois and season to taste, reserve in a squeezy bottle until use, keeps for 2 days. Before serving split the sauce with the buttermilk

  • 6. Peel and finely dice the 2 apples, blitz the seaweed, and mix into the apple with a splash of dill oil and juice of 1 lime.

  • 7. Slice the mooli on a mandolin and cut into small rounds using a ring cutter, brush with dill oil.

  • 8. Remove trout from the fridge 1 hour before serving and cut into 1cm cubes.

  • 9. Plate the trout cubes, apple mixture and mooli discs, adding the horseradish and cucumber water, garnish with caviar, edible flowers and dill oil.