Treacle-Cured Ocean Trout


  • 1 kg ocean trout fillet (skin on), pin-boned
  • 160 g treacle
  • 100 g sea salt
  • 1 tbs fennel seeds
  • 2 tbs English mustard powder
  • 2 tsp cracked black peppercorns
  • Finely grated zest of 2 lemons
  • Rye bread, butter and lemon wedges, to serve


  1. Place fish, skin-side down, on a large baking paper-lined baking tray.
  2. Place treacle in a small pan over medium heat, stirring, for 2 minutes or until warmed through. Remove from heat.
  3. Stir through salt, fennel seeds, mustard powder and pepper. Cool.
  4. Spread cooled treacle mixture evenly over fish, sprinkle with lemon zest and enclose tightly in plastic wrap.
  5. Set aside at room temperature for 1 hour. Chill for 2 days to cure.
  6. Unwrap trout, scrape off treacle mixture using the blunt edge of a knife and pat dry with paper towel.
  7. Set aside for 30 minutes to bring to room temperature.
  8. Thinly slice on an angle away from skin. Serve with buttered bread and lemon wedges.


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