Smoked Dulse Cured Sea Trout from Jonny Wright

Smoked Dulse Cured Sea Trout from Jonny Wright

Huge thanks to Jonny Wright for this amazing recipe, served at The Spence restaurant at The Gleneagles Townhouse, Edinburgh. 

Serves 1 | Medium Difficulty


1 side seatrout
350g Kosher salt
175g Sugar
30g Applewood Smoked Dulse

10g Cracked black pepper
4 lemons, zested


Crush the black pepper and seaweed in a pestle and mortar and mix with the remaining ingredients.

Score the skin of the trout and then make a layer of the cure mix on a tray and place the trout on top.

Cover the top of the trout liberally with the cure and leave in the fridge for 6-8 hours. 

Slice the trout into nice pieces and serve. 


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