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