Ingredients

Method

For the cure:
• 500 g coarse sea salt
• 350 g sugar
• 1 lime, zested and ½ juiced
• 1 lemon, zested and ½ juiced
• 40 g dill, roughly chopped
• 50 g white pepper
• 50 g black pepper
• 15 g coriander seeds
• 7 cloves
• 2 star anise
• 2 large beetroot, grated, for a red cured skin (optional)
• 2 fillets trout (700–800 g), skin on, pin-boned
• lemon wedges, for serving
• dill, chopped, for serving
• horseradish cream, for serving

Method

Ingredients

1 To make the cure, mix the salt, sugar, citrus zest and dill.

2 Toast the spices in a pan until fragrant. Blend the spices, then mix with the cure.

3 Pack the cure (and beetroot, if using) evenly over the trout fillets and cover with clingwrap. Chill for 2 days, draining the excess liquid at the end of each day, ensuring the crust remains intact.

4 Remove the cure and pat dry the fish using kitchen paper. Store in an airtight container.

5 Before serving, thinly slice using a sharp knife. Serve with fresh lemon, chopped dill and horseradish cream. The gravadlax will keep in the fridge for 2–3 days.

Cook's note: (ask your fishmonger to fillet and pin-bone the trout)

Find more Christmas recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Jones and Emma Nkunzana