Gravlax de truite with celeriac rémoulade

Ingredients

• 750 g caster sugar
• 750 g salt
• 1 bunch dill, leaves roughly chopped
• 2 tbsp coriander seeds
• 120 ml gin
• 1.5 kg side of ocean trout, skin on, pin boned

Celeriac remoulade

• 1 celeriac, peeled and cut into julienne
• 150 g mayonnaise
• 1 tbsp lemon juice

To serve

• 8-12 sourdough slices
• 2 tbsp extra virgin olive oil
• ¼ bunch flat-leaf parsley, leaves finely sliced
• Lemon wedges

Serves 10-14

Chilling time: 36 hours

Instructions

1. Combine the sugar and salt in a bowl, then add the dill, coriander seeds and gin and stir to combine well.
2. Place a long piece of plastic wrap (longer than the side of trout) on a tray and double it over. Spread a layer of the sugar mixture over the plastic wrap to as long as the length of the fish and lay the trout on top, skin - side down. Spread the remaining mixture over the trout. Fold over the plastic wrap to seal the package well. Refrigerate for 36 hours, turning every 12 hours.
3. Once the ocean trout is cured, gently wash off the sugar mixture and pat dry. Starting from the thickest end, cut the ocean trout into thin slices.
4. For the celeriac remoulade, just before serving, place all the ingredients in a bowl and stir to combine well. Season to taste.
5. To serve, preheat a barbecue grill. Brush the sourdough with olive oil and grill the bread on both sides. Top each slice with remoulade, then the gravlax and a little parsley. Serve with lemon wedges.

Photography by Blink TV. Styling by Blink TV. Food preparation by Guillaume Brahimi.

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