Name: Lemon vodka ocean trout carpaccio on rye
Prep time: 1460 min
Total time: 1460 min
Yield: 1
Ingredients: 2 (about 180g each) ocean trout fillets, skin on; 165.00 ml loosely packed coarsely chopped fresh coriander leaves and stems; 1 red birdseye chilli, deseeded, finely chopped; 9.60 gm sea salt flakes; 2 tsp finely chopped palm sugar; 1 tsp ground white pepper; 20.00 ml lemon-flavoured vodka; 8 slices dark rye bread, to serve; Baby rocket leaves, to serve

Lemon vodka ocean trout carpaccio on rye

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Prep Time:
1460 minutes

Cook Time:

Total Time:
1460 minutes

Irresistible appetizer that will leave guests wanting seconds.

Ingredients:

2 (about 180g each) ocean trout fillets, skin on
165.00 ml loosely packed coarsely chopped fresh coriander leaves and stems
1 red birdseye chilli, deseeded, finely chopped
9.60 gm sea salt flakes
2 tsp finely chopped palm sugar
1 tsp ground white pepper
20.00 ml lemon-flavoured vodka
8 slices dark rye bread, to serve
Baby rocket leaves, to serve

Instructions:

Begin by lining a baking tray with non-stick baking paper. Lay the trout, skin-side down, on the tray. Mix coriander, chili, salt, sugar, and pepper in a small bowl. Evenly spread the coriander mixture over the trout. Drizzle with vodka. Cover with plastic wrap, then another layer of non-stick paper. Place a tray on top of the fish and press down with weights like cans. Refrigerate for 24 hours for curing.
With precision, thinly slice the trout using a sharp filleting knife. Layer the delicate slices on hearty rye bread, add peppery rocket leaves, and enjoy promptly.

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