Vanilla and vodka cured trout

Vanilla and vodka cured trout

At Home with Ben
Mark Roper

This is a delicious way to prepare ocean trout or salmon. Serve it with a simple rocket salad and some bread and butter.


Quantity Ingredient
1/2 cup rock salt
1/2 cup brown sugar
1 vanilla pod
1 x 1kg ocean trout fillet, cut from the thick part of the whole fillet, pin boned, skin on
1/4 cup vodka
1 lemon
1 french shallot, finely chopped
1 tablespoon roughly chopped capers
1 tablespoon chopped dill
1/4 cup olive oil
freshly ground black pepper


  1. Place the salt and brown sugar in a food processor and pulse to combine well.
  2. Split the vanilla pod lengthways. Reserve the split pod and smear the seeds over the flesh side of the trout.
  3. Place the trout in a shallow dish, skin-side down. Sprinkle with the vodka and leave to cool in the fridge, covered, for 1 hour.
  4. Combine the split vanilla pod with the salt and sugar mix and rub over the trout, pressing the vanilla pod into the skin. Cover the fish in plastic wrap and leave in the fridge overnight.
  5. When ready to serve, remove the trout from the salt mixture – it will be quite wet by this stage. Wash off the remaining salt by running under cold water, then pat dry.
  6. Using a sharp knife, carve thin slices of fish on an angle and arrange them on a serving platter.
  7. Segment the lemon by using a small knife to remove the skin and pith. Cut out the segments, leaving the connecting membranes in place, then dice.
  8. Scatter the shallot, capers, lemon segments and dill over the trout slices. Before serving, drizzle with the olive oil and add a grinding of black pepper.
At Home with Ben
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again