Anolon Academy

Cured trout with baby cucumber

By Chef Justin North

Having a mortar and pestle on hand is great to crush the aromatic salt marinade.

Plan ahead with this recipe as it takes up to 8 hours to marinate the trout. 


To marinate the trout

  • 2 tablespoons salt
  • 6 coriander seeds
  • 1 lemon
  • 200g piece of ocean trout – skinned, bones removed

To serve

  • 3 baby cucumber
  • 1 tablespoon crème fraiche
  • 1 tablespoon trout roe
  • a few sprigs of baby coriander or similar
  • 12 cocktail skewers


To marinate the trout

Place the salt and coriander in the bowl of your mortar and pestle, zest in the lemon and crush until fine and aromatic. Rub all over the trout, cover and refrigerate to marinate for 6-8 hours.

To serve                       

Remove the trout from the refrigerator, rinse off the marinade and pat dry. Cut into 12 neat cubes and set aside. Cut the cucumber into thick discs and slide 1 piece on each skewer, then add a piece of trout, add a dollop of crème fraiche, and a spoon of roe to each, decorate with the baby herbs and serve.

Makes 12 pieces