Apple juice-and-lime-cured trout

Apple juice-and-lime-cured trout

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 2
  • Easy
  • Dairy free Pescatarian
  • 20 minutes, plus 4 hours' curing time
  • Shannon Semillon 2016


  • 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.

Hannah Lewry Recipe by: Hannah Lewry
View all recipes

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

Social Media

Related Recipes