Cured Trout with Finger Lime

Cured Trout with Finger Lime

Created by Patrick Browning, Head Chef & Owner, Alexandra Hotel


2 Hour(s)15 Minutes



For 4 people

  • 2 Large trout fillets
  • 75 grams Sugar
  • 25 grams Pink salt
  • 10 grams Fennel seeds, roasted
  • 10 grams Pink Salt
  • 1 Egg yolk
  • 20 mL Lemon juice
  • 20 mL Cream
  • 20 mL Olive oli
  • 1 pinch(es) Freshly ground black pepper
  • 100 grams Sheep yoghurt (or any natural yoghurt)
  • 1 handful(s) Chopped chives to garnish
  • 4 Flowerdale Farm Finger Limes
  • 1 handful(s) Flowerdale Farm Microgreen Chervil

Adjust Quantity


  1. Cure: Mix 25g pink salt and 75g sugar together. Lay 2 sheets of cling film on a bench and sprinkle each with a quarter of the salt and sugar mix. Place trout on top of the mix and then place the remaining mix over the top of the trout. Fold the sides of the cling film over the trout so that the mix surrounds the fillet. Place in the fridge for two hours. Once ready, quickly rinse the excess salt and sugar off the trout and pat dry (don't over rinse or you will lose flavour).
  2. Fennel Salt: Grind together 10g roasted fennel seeds and 10g pink salt in a mortar and pestle until smooth.
  3. Dressing: Place egg yolk, lemon juice, cream and olive oil in bowl and whisk with a fork. Add freshly ground black pepper to taste.
  4. To Serve: Thinly slice the trout with a sharp knife. Cut the Flowerdale Farm native finger limes in half length ways and squeeze out the caviar into a bowl. Mix it with a small amount of olive oil to stop them from sticking. Smear a spoonful of yoghurt on each plate, add a sprinkle of chopped chives and arrange sliced trout next to yoghurt. Garnish the plate with a spoon of finger lime caviar and Flowerdale Farm microgreen Chervil, then drizzle with dressing and sprinkle with the fennel salt.