Vanilla Cured Ocean Trout with Apple-Celeriac Remoulade and Rye Toasts

This creative twist on cured fish delivers incredibly appetising results. Queen Organic Vanilla Bean Paste adds a delicate and intriguing flavour combination with the fennel, citrus and apple notes.


40 minutes, plus curing overnight




12 entrée portions

Cured Trout

240g rock salt
180g caster sugar
1 tbs fennel seeds
3 tsp Queen vanilla bean paste
Finely grated zest of 1 orange
Finely grated zest of 1 lemon
Finely grated zest of 1 lime
100ml elderflower liqueur
1 side ocean trout (about 1.2kg), skin removed, pin-boned

Celeriac and apple remoulade

  • 75g crème fraiche
    75g mayonnaise
    30ml lemon juice
    30ml lime juice
    1 ½ tsp Dijon mustard
    1 garlic clove, finely grated
    3 granny smith apples, julienned
    1 large celeriac, julienned
    Finely sliced chives, to taste

To serve

  • Mixed soft herbs (parsley, chervil and dill)
    Small purple nasturtiums leaves
    Rye sourdough toasts or lavash
    Trout roe
  1. Combine salt, sugar, fennel, vanilla, citrus zest and liqueur in a bowl. Spread half the mixture out over a large piece of cling wrap. Place the trout on top, cover with remaining cure mixture and wrap to enclose. Refrigerate overnight to cure. Remove trout from cure. Brush off any excess cure and pat dry with paper towel.
  2. For remoulade, combine crème fraiche, mayonnaise, citrus juices, mustard and garlic in a bowl; season with salt and pepper and whisk to combine. Add the celeriac and apple and toss to coat. Refrigerate until ready to serve. Add chives to taste.
  3. Thinly slice the trout to order. Serve with remoulade, toasts or lavash, herbs, nasturtium leaves and trout roe.