Cured Hamilton’s Rainbow Trout with Cucumber & Microgreen Salad

1. The day before serving this dish, prepare the crème fraiche. combine heavy cream, buttermilk, and lemon, and whisk together to combine.
2. Pour ingredients into a pyrex dish with a large surface area, cover with syran wrap, and leave out at room temperature fir 12-16 hours. Place dish in fridge until fully chilled.
3. Once chilled, place in cheese cloth and hang for 6 hours, removing any excess liquid.

Cured Trout

1. Toast the white pepper and coriander, then pulse gently.
2. Chop the dill and combine with spices, salt, and sugar. Mix well.
3. Remove skin from the trout. Put half the salt mixture on a pan; place the filet on top and then coat with the remaining mixture and let sit for one hour.
4. After an hour, rinse mixture off and pat dry. Slice thinly and arrange on plates.

Cucumber Salad

1. Make a dressing by combining mustard and crème fraiche. Whisk in olive oil and chopped dill.
2. Slice shallots into think rings and separate, then soak in ice water for 4 minutes. Remove from ice water; move to paper towel and gently pat dry.
3. Slice cucumbers into rounds; season with sea salt and a heavy amount of the mustard cream dressing, then place on top of sliced trout.
4. Scatter capers on top, followed by the shallot.
5. Finish by adding microgreens and lemon zest. Add lemon juice, an extra splash of olive oil, and a sprinkle of sea salt. Goes great with fresh, crusty bread and a glass of local rosé!

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