Cured Trout, Pickled Nectarine & Cobnut Salad with Fig Leaf Salt

On those balmy days when I want something a little lighter but still ticking all the boxes, this is my go-to. It travels the tastebuds from sweet, to sharp right through to fragrant and saline, it’s the perfect way to dine al fresco. The Fig leaf salt is a game changer, you’ll find the recipe here.

https://gourmetglow.co.uk/recipes/fig-leaf-salt

Yield: 4-6

Author: Suze Morrison

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Cured trout, Pickled Nectarine & Cobnut Salad with Fig Leaf Salt

Prep time: 45 MinInactive time: 21 HourTotal time: 21 H & 45 M

On those balmy days when I want something a little lighter but still ticking all the boxes, this is my go-to. It travels the tastebuds from sweet, to sharp right through to fragrant and saline, it’s the perfect way to dine al fresco

Ingredients

For the Salad

• 2 Large Trout Fillets, pin boned and skinned.
• 1 ½ tbsp Fig Leaf Salt, plus a touch extra to serve if needed.
• 2 tbsp Caster Sugar
• 1 Lemon, zest, and juice
• 2 Large Handfuls Rocket
• 3 Nectarines, sliced into 8.
• 10 Radishes finely sliced.
• 2 Purple salad Onions finely sliced.
• Handful Cobnuts
• Handful Soft Garden Herbs
• Bread to serve

Lemon Oil

• 1 Large Lemon scrubbed clean under hot water to remove any wax.
• 250ml Olive Oil

Instructions

1. Begin with the oil, use a peeler to peel the lemon and add to a small pan with the olive oil (the juice can be reserved for later)
2. Warm the oil over a gentle heat and keep warm for 10 minutes to allow infusion.
3. Strain through a muslin into a sterile bottle and store at room temperature.
4. Lay the trout on a plate. Mix the lemon zest into the salt and sugar and scatter evenly over both sides. Cover with wrap then top with a heavy plate. Store in the fridge for 24 hours.
5. When ready, throw away any liquid and leave uncovered in the fridge for 2 hours to firm up. When ready slice as thinly as you can.
6. Mix 6 tbsp lemon oil with 2tbsp lemon juice and a touch of black pepper, mix this through the nectarine slices.
7. Arrange the rocket on a plate and drizzle with a little of the dressing, scatter over the trout, nectarine, radish, and onion and top with the cobnuts, give everything a little mix then top with the soft herbs. Serve with the extra dressing on the side and some bread if liked.

Similar Recipes

Fig Leaf Salt

https://gourmetglow.co.uk/recipes/cured-trout-salad-fig-leaf-salt