Arrange this Canadian-themed appetizer on a rustic platter and let your guests pass it around. Low maintenance and delicious!
Maple-cured trout gravlax with pickled red onion and fried capers
- 2 whole trout filets, cleaned and pin bones removed
- 2 cups of coarse salt
- 1/2 cup pure Canadian maple syrup
- 1 cup fresh dill, roughly chopped
- 1/4 cup shallots, finely chopped
- 1 tbsp Dijon mustard
- 2 cups of toasted rye bread croutons
- 1 cup of deep fried capers
- 1 cup of pickled red onion or thinly sliced raw red onion
Lay both filets of trout skin side down on a tray and completely cover the flesh of the fish with the coarse salt. Place in a cool location for 20 minutes.
Gently remove the salt and rinse the filets under cool water. Dry with a paper towel and then brush the flesh with the maple syrup.
In a bowl, mix the Dijon mustard, chopped dill and chopped shallots. Using your hands press the dill mixture into the maple-covered trout filets to form a crust. Loosely cover with plastic wrap and store in the refrigerator overnight.
In the morning, remove the plastic and very thinly slice the trout gravlax and arrange on a server platter.
Garnish with the rye croutons, pickled red onion and fried capers.
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