
What makes cured fish endless exciting is both the quality of the fish and the flavorings added. For salmon I go with dill (70% of the time), or fennel fronds (20%), or grated horseradish (10%). The other 10% is spent dreaming about curing fish and forgetting my poor math skills.
For my first go, the trout came out very tasty! Being so much thinner than salmon I should have thought to remove it after two days, but this slipped my mind. So it was a bit harder than it should have been, with a tighter, slightly saltier texture and taste. That being said, the trout was milder than salmon, with a slight oakiness that didn't seem to reveal it's source. I found the easiest way to accommodate the drier texture was to serve it on baguettes topped with a mustard-y egg salad. The salad added moisture and became a nice canvas for distributing that extra hit of salt.
I think the most fun part of trial and error is going back to try again.
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