Experience the art of slow cooking with this Lightly Cured Chalk Stream Trout, prepared over two days in a wood-fired oven. The combination of a salt-sugar cure and gentle heat creates a dish that is rich in flavour and steeped in the essence of the outdoors. A staple during winter events at our woodland dining experience, this method enhances the natural taste of the trout, adding subtle smokiness and a melt-in-your-mouth texture.

This recipe is an invitation to take your time and enjoy the journey of creating a meal that is as much about the process as it is the result— and is truly unique. 

Make-Ahead Tips

• Start the curing process at least 24 hours before cooking.
• Once the strout is cured, slow-cook it in a wood-fired oven for another 24 hours.
• The cured trout can be stored in the fridge for up to 3 days before cooking if needed.

Ingredients

For the Curing Mix:

• 500g Maldon salt
• 500g granulated sugar
• 1 tbsp cracked black pepper
• Zest of 1 lemon
• Zest of 1 orange
• 1 bunch of fresh dill, finely chopped

For the Salmon:

• 1kg side of fresh trout or salmon, skin on and pin bones removed
• 2 tbsp olive oil

For Finishing:

• Juice of 1 lemon
• Extra dill sprigs for garnish
• Freshly cracked black pepper

Specialist Kit:

• A large, flat baking dish
• Parchment paper
• Weights (e.g., a few heavy cans)
• Wood-fired oven thermometer

Method

1. Prepare the Cure

1. Combine the sea salt and sugar in a large bowl.
2. Mix in the cracked black pepper, citrus zest, and chopped dill until evenly distributed.

2. Cure the Trout

1. Lay a large sheet of parchment paper in a flat baking dish. Spread half of the curing mixture over the paper to create an even bed.
2. Place the trout, skin-side down, on the cure. Cover the flesh side with the remaining cure, ensuring it is completely coated.
3. Wrap the parchment around the trout tightly, then place weights on top to press it gently.
4. Refrigerate for 24 hours, flipping the trout once halfway through to ensure even curing.

3. Prepare the Wood-Fired Oven

1. After 24 hours, remove the trout from the cure and rinse it under cold water to remove excess salt and sugar. Pat dry with paper towels.
2. Preheat your wood-fired oven to a low, steady heat of about 90°C (194°F). Maintain the temperature using small amounts of wood, allowing the fire to smoulder and create gentle heat.

4. Slow-cook the Trout

1. Brush the trout lightly with olive oil to prevent drying during cooking.
2. Place the trout on a wire rack set over a baking sheet, skin-side down, and position it in the oven.
3. Close the oven door and cook the trout for 24 hours, maintaining a consistent temperature. The low heat will gently cook the fish, while the wood smoke imparts a deep, complex flavour.

Tips for Managing a Wood-Fired Oven

Cooking over fire requires patience and attention. Follow these tips to master the process:

• Use hardwoods: Choose seasoned hardwoods like oak, cherry, or apple for steady heat and subtle smoky flavour.
• Monitor temperature: Use a wood-fired oven thermometer to ensure the heat remains low and steady. Avoid overheating to prevent drying out the salmon.
• Rotate the tray: Check the trout every few hours and rotate the tray to ensure even cooking.

5. Finishing Touches

1. After 24 hours, remove the trout from the oven. The fish should be tender, lightly caramelized, and infused with smoke.
2. Squeeze fresh lemon juice over the salmon, garnish with dill sprigs, and add a sprinkle of cracked black pepper.

Serving Suggestions

This lightly cured and slow-cooked trout is versatile and pairs beautifully with other flavors. Here are some ideas:

• For a Woodland Feast: Serve on a nettle flatbread crisp with freshly grated horseradish and dill to garnish. 
• As a Starter: Present thin slices of the salmon on rye bread, topped with crème fraîche, capers, and a sprig of dill.
• For Brunch: Pair with poached eggs, a light salad, and toasted sourdough.

Why Slow-Cooked Cured Trout?

This dish exemplifies the connection between food and nature, celebrating the slow rhythms of woodland cooking. The curing process intensifies the trout‘s natural flavours, while the wood-fired oven adds a depth of smokiness that can’t be replicated.

Not only is this method a feast for the senses, but it’s also a healthier alternative to heavily processed smoked fish. By curing and cooking the salmon yourself, you control every ingredient and infuse it with care and creativity.

Create Your Own Unique Dining Experience

 Whether enjoyed around a crackling fire in the woods or at a rustic table under the stars, this dish is more than a meal—it’s a story, a memory, and a celebration of nature’s bounty.

Take the time to slow down and immerse yourself in the process of creating this exquisite dish. Every step, from curing the fish to tending the fire, contributes to an unforgettable woodland dining experience that will linger long after the last bite.