Scottish Steelhead Trout Gravadlax
Kicking off our Kames recipes with this one from Shelagh, who after over 40 years of marriage to a fish farmer knows how to produce an enviable party piece! This one really shows off the beautiful quality and texture of our Steelhead Trout – and is perfect at a ‘help yourself to food’ sort of gathering.
This recipe is very quick and easy to prepare but then takes its own time to marinate and produce the most delicious, succulent trout gravadlax.
time: 48 hours (can be done up to 5 days in advance).
A crowd at a party.
2 x 1kg fillets of fresh, Scottish Steelhead Trout
4 tbsp granulated sugar
3 tbsp coarse sea salt
1 tbsp sunflower oil
1 tsp your favourite malt whisky
Lots of ground black pepper
3 tbsp fresh chopped dill
Mustard dill sauce
3 tbsp Dijon mustard
2 tbsp caster sugar
1 tbsp white wine vinegar
1 egg yolk
150ml sunflower oil
Salt & ground black pepper
2 tbsp fresh chopped dill
Mix the marinating ingredients together in a bowl.
Put the two fillets skin side down on a board. Spread with the marinating
mixture, making sure to cover both fillets completely, and then sandwich
together, skin side out. Wrap tightly in double foil, and lay the fillets
carefully in a shallow, large dish.
Place weights on top – a couple of tins will do. I find it easier to put
another large dish on top of the fillets and then balance the weights on the
top. Put in the fridge for at least 48
hours, or up to 5 days, turning the fillet parcel every day. Over this time,
the marinating ingredients will dissolve together and produce a salty, sweet,
sticky liquid which will turn the trout fillets into gorgeous, tasty gravadlax.
To serve, unwrap the fillet parcel, and discard the marinating
liquid. If you wish, freeze for 1 hour
to firm the fish, then cut slices – a little thicker than you would for smoked
salmon – at an angle to the skin.
it’s now time to make the mustard and dill sauce, which complements it perfectly. Simply whisk the mustard, sugar, vinegar and egg yolk together in a bowl. Then incorporate the oil, whisking well. It should have the consistency of mayonnaise. Season with salt and pepper and stir in the dill. This sauce can be made up to 6 hours ahead, and should be kept in the fridge, with the bowl tightly covered with cling film.
Then you are ready to serve the trout gravadlax with the mustard dill sauce
on the side, some crusty bread rolls or Peter’s Yard original sourdough
crispbreads, and a glass of your favourite malt whisky.
It’s a fantastic recipe to make in advance. The trout gravadlax will keep in the fridge, wrapped in clingfilm, for up to 5 days. It also freezes extremely well, wrapping each marinated fillet separately in clingfilm, for up to 2 months. Perfect if you are preparing in advance for Christmas or a celebration.