Smoked Dulse Cured Sea Trout from Jonny Wright

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Huge thanks to Jonny Wright for this amazing recipe, served at The Spence restaurant at The Gleneagles Townhouse, Edinburgh.

Serves 1 | Medium Difficulty

Ingredients

1 side seatrout
350g Kosher salt
175g Sugar
30g Applewood Smoked Dulse
10g Cracked black pepper
4 lemons, zested

Method

Crush the black pepper and seaweed in a pestle and mortar and mix with the remaining ingredients.

Score the skin of the trout and then make a layer of the cure mix on a tray and place the trout on top.

Cover the top of the trout liberally with the cure and leave in the fridge for 6-8 hours.

Slice the trout into nice pieces and serve.