Ken's favourite trout recipes

Trout Gravlax With Wasabi – Or Hot Smoked Trout

This works best with the thicker fillets from larger fish.

Prepare a dry cure made from 1 cup dark brown sugar, 1/2 cup coarse cooking salt, cracked black pepper, crumbled bay leaf and half a teaspoon powdered ginger.

Fillet and skin your trout, then split the fillets down the lateral line. Remove the pin bones. Use the thick boneless dorsal shoulder fillets.

Rub the fillets with the cure, wrap in plastic wrap, and place in a dish in the fridge for 1-2 hours. The longer you leave it, the drier and saltier the fillets become. Remove, pour off the juice, rinse off the cure, pat dry and return the unwrapped fillets to the fridge to dry for a few hours.

To serve, slice across the grain approx. 2mm thick. Arrange on a platter and serve with a soy/wasabi dipping sauce, Japanese pickled ginger, and finely sliced cucumber, salted, then pickled in white wine vinegar, sweetened with caster sugar, flavoured with fresh chopped dill, parsley and cracked black pepper.

Alternatively you can hot-smoke the cured trout on a rack in a pan or baking dish. Line the pan with foil, scatter in a selection of peppercorns, some brown sugar, tea leaves, orange peel, bay leaves or other woody herbs. Put the trout on a rack in the pan, then seal the pan with more foil and a lid. Put the pan on a stove ring or BBQ until smoke starts to emerge. Smoke for 10 -15 minutes, then remove from heat and allow to cool slightly. Serve with horseradish cream (see above).