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
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.