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Apple recipes

Apple juice-and-lime-cured trout

Apple juice-and-lime-cured trout

By Hannah Lewry

Serves 2

Difficulty Easy

Prep Time 20 minutes, plus 4 hours' curing time

Ingredients

¼ cup Woolworths boxed 100% apple juice
3 limes
110 g caster sugar
150 g coarse salt
1 x 225 g fillet rainbow trout

Method

Combine the apple juice, juice and zest of 2 limes, caster sugar and salt. Place the fish in a small, flat, non-metallic container or tray and pat the cure onto the fish. Slice the remaining lime and layer onto the fish.
Cover with clingfilm and place a heavy object on top of the trout to compress it and help the flavours penetrate the fish. Chill for 4 hours. Rinse the cure off the fish, pat dry and slice very thinly.
Serve with goat’s cheese and radishes, or spring onion on homemade Melba toast.

Cook's note: Curing fish at home is easier than you think. Lime juice "cooks" the trout and its tartness is balanced by the sweetness of apple juice. Maximum flavour for minimum effort.

Discover more seafood recipes here.

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Fish-and-kale pie with sweet-potato topping

Cuttlefish-ink spaghetti with green olive sourdough sauce and Brussels sprouts

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Home-made steamed buns with pickled cucumber and pickled fish

Cheat’s lemon-and-dill crumbed salmon roast

Braaied snoek with apricot glaze

Spanish pasta-paella

Fish en papillote with orange juice

Apple juice-and-lime-cured trout

Apple juice-and-lime-cured trout

Ingredients

Method