Cured Ocean Trout with Remoulade and Dill Vinaigrette

Cured Ocean Trout with Remoulade & Dill Vinaigrette

Cured Ocean Trout:
Ocean Trout filleted with skin on
Lemon rind finely grated
Rock salt or salt flakes
Sugar

Pin bone fillet and trim off and discard belly flaps and blood line as required. Put a large sheet of plastic wrap on a clean work surface. Pat dry fillet with paper towel.
Mix together salt, sugar and lemon rind until well combined.
In a flat, shallow baking tray add half the salt mix and place the fillet on top and cover the fillet with the remaining salt mix. Weight it down, cover and refrigerate.  The curing mixture will draw out the juices.
Remove fillet from the refrigerator and wash off salt mix with water.
Remove the skin and cut into required portions

Remoulade:
Home made mayonnaise (whole egg, Dijon mustard, olive oil, lemon juice, vinegar, salt and pepper)
Freshly grated celeriac

Dill Vinaigrette:
Coursely chopped Dill
Olive Oil
Lemon
Red or White Wine Vinegar
Salt and Pepper

Useful Websites:
http://carolcookskeller.blogspot.com/2008/05/citrus-marinated-salmon-with-confit-of.html
Make the citrus marinade for the salmon: Zested one orange, half a lemon, half a lime, and a third of a grapefruit.
Mixed zest in a bowl with some salt, white pepper, and sugar.
Spread part of the marinade on a sheet of aluminum foil, place the salmon fillet (skinned) on top, sprinkle the rest of the marinade on top of the salmon, wrap it up, and put it between two baking sheets (picture looks like baking trays) and put it in the fridge for about three hours.
Remove the salmon from  the refrigerator, rinse off the citrus marinade, pat the fish dry, cut it into servings and sit at room temperature for about 30 minutes.
Bring a pot of olive oil up to 110 degrees Fahrenheit, add the salmon pieces to it, and poach them in the oil (about 10 minutes).  Take the salmon out of the oil and let them drain for a minute on a paper towel-covered plate.

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