Cured Chalk Stream Trout with Crispy Potato Rosti, Sour Cream & Trout Roe

Recipe:
Find two trays or Tupperware boxes which fit, one inside the other, cut the trout into two pieces so that when stacked they will fit the base of your container. Combine the curing ingredients and sprinkle a quarter of it into the bottom of the container, then lay down the first fillet piece, add another generous layer of curing mix, then lay down the second piece on top of it. Sprinkle the remaining curing mix over the top then sit the other container on top. Weigh it down with something heavy and transfer to the fridge.

Cure for 24 hours, turning the pieces twice during this time.

After 24 hours remove the trout, quickly rinse off the cure and pat dry. Sprinkle over the chopped dill, then leave uncovered on a chopping board in the fridge overnight until the surface is tacky. The cured trout is now ready to eat. It will keep well in the fridge for around 5 days.

Coarsely grate the potatoes then transfer to the centre of a tea towel, twist up the tea towel and squeeze out as much liquid from the potato as possible. Transfer to a mixing bowl and season with salt and black pepper.

To cook each rosti, heat a knob of the butter in a heavy-bottomed skillet. Each roundel of grated potato wants to be about 5 inches across. Press each one down firmly and cook until golden and crispy – around 10 minutes. Slide out onto a plate, place another plate on top and flip the rosti over. Add another knob of butter to the skillet, then slide the rosti back onto the heat, this time uncooked-side down. Cook for another 10 minutes or so, then transfer to a warm plate.

Cut some of the cured trout into thin slices. Place a rosti on each plate and top with slices of cured trout, a tablespoon of sour cream and a grind of black pepper. Spoon over some of the trout roe, then garnish with a sprinkling of chopped red onion and a few sprigs of dill..