Apple juice-and-lime-cured trout

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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

Cooking Instructions

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.