Cured Trout With Tomato, Black Olive, and Onion Recipe
Cured Trout With Tomato, Black Olive, and Onion
Esqueixada de Montaña
I am always looking for new recipes that can showcase my fresh garden produce alongside wild-harvested local ingredients from my larger backyard. Living in the Eastern Sierra I am so lucky to have access to (or my very incredible friends swing by and drop me off…) beautiful trout from our lakes and rivers. The moment I saw this recipe, I got really excited to try this. And turns out - it’s delicious! Time to get out the good ol’ fishin pole!
Ingredients
For the lemon vinaigrette
1 lemon
1½ teaspoon honey
½ teaspoon kosher salt
¼ cup extra-virgin olive oil
For the grated, fresh tomatoes
2 large super-ripe tomatoes (10 ounces)
2 garlic cloves, minced
1 large rosemary sprig
1 teaspoon kosher salt
½ cup extra-virgin olive oil
For the cured trout
1 pound trout fillets, pin bones removed
¼ cup gin
8 juniper berries, crushed with the flat side of a knife
1 teaspoon black peppercorns, crushed
½ cup kosher salt
½ cup granulated sugar
For the salad
3 tablespoons Lemon Vinaigrette
¼ cup thinly sliced sweet onion
¼ cup diced pitted Kalamata olives
1 lemon
Instructions
Check out the instructions for Katie Button’s Recipe on Epicurious.
