Cured trout, toasted corn & beet shavings recipe
 When you've got the time, why not test yourself and try this cured trout salad. Served with beautiful candied beetroot and pink grapefruit. This screams, summer is almost here! 500g/1lb 2oz chalk stream trout fillet fine salt & caster sugar (enough to cover the fish) 500g/1lb 2oz chalk stream trout fillet fine salt & caster sugar (enough to cover the fish) 1 pink grapefruit, segmented, juice reserved2 avocados, peeled, stoned and cut into 1cm/½in pieces150g/5½oz cherry tomatoes, quartered4 tbsp coriander, finely chopped plus extra bunch kept in ice water, for garnish4 whole sweetcorns 1 pink grapefruit, segmented, juice reserved 2 avocados, peeled, stoned and cut into 1cm/½in pieces 150g/5½oz cherry tomatoes, quartered 4 tbsp coriander, finely chopped plus extra bunch kept in ice water, for garnish 4 whole sweetcorns 20g/¾oz dark brown sugar 1 lime, zest and juice20g/¾oz white wine vinegar ½ tsp cumin powder pinch chilli flakes pinch salt 80g/3oz olive oil 20g/¾oz dark brown sugar 1 lime, zest and juice 20g/¾oz white wine vinegar ½ tsp cumin powder pinch chilli flakes pinch salt 80g/3oz olive oil 1 red onion, slice very thinly on a mandolin2 candy beetroot, slice very thinly on a mandolinsplash red wine vinegarolive oilPinch salt 1 red onion, slice very thinly on a mandolin 2 candy beetroot, slice very thinly on a mandolin splash red wine vinegar olive oil Pinch salt 8 corn tortillas rapeseed oil, for frying8 tbsp thick Greek yoghurt1 lime, zest onlyedible flowers 8 corn tortillas rapeseed oil, for frying 8 tbsp thick Greek yoghurt 1 lime, zest only edible flowers Method To make the cured trout, place the fish on a baking tray and cover all over with the salt and sugar. Put in the fridge overnight on absorbent paper. To make the salad, cut each segment of the grapefruit into 3 pieces. In a large bowl toss together the grapefruit, avocado, tomatoes and coriander. Leave to stand for 5 minutes.Remove the trout from the fridge and rinse under cold water to remove the salt the sugar. Slice the trout into 1cm/0.5in wide strips, then across into cubes. Don’t cut too small or you’ll lose the meaty texture. Add the trout pieces to the salad.To make the corn, steam the corn for 20 minutes. Toss lightly in oil and season, then grill on a griddle pan until lightly toasted all over. Slice the kernels off the corn and add to the salad. To make the dressing, whisk all of the ingredients together, pour over the salad and toss to coat.To make the vegetables, put the red onion and beetroot slices in a bowl and lightly dress them in the reserved grapefruit juice, red wine vinegar, olive oil and salt to taste.Preheat a deep-fat fryer to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Cut the tortillas into segments and deep fry until crisp and golden. Drain well, then season with fine salt whilst still hot. To serve, assemble all the components on a large platter. Start by spreading out the yoghurt, then top with the mixed salad.Scatter over the tortilla crisps, onion and beetroot shavings, and finish with edible flowers and extra coriander. To make the cured trout, place the fish on a baking tray and cover all over with the salt and sugar. Put in the fridge overnight on absorbent paper. To make the cured trout, place the fish on a baking tray and cover all over with the salt and sugar. Put in the fridge overnight on absorbent paper. To make the salad, cut each segment of the grapefruit into 3 pieces. In a large bowl toss together the grapefruit, avocado, tomatoes and coriander. Leave to stand for 5 minutes. To make the salad, cut each segment of the grapefruit into 3 pieces. In a large bowl toss together the grapefruit, avocado, tomatoes and coriander. Leave to stand for 5 minutes. Remove the trout from the fridge and rinse under cold water to remove the salt the sugar. Slice the trout into 1cm/0.5in wide strips, then across into cubes. Don’t cut too small or you’ll lose the meaty texture. Add the trout pieces to the salad. Remove the trout from the fridge and rinse under cold water to remove the salt the sugar. Slice the trout into 1cm/0.5in wide strips, then across into cubes. Don’t cut too small or you’ll lose the meaty texture. Add the trout pieces to the salad. To make the corn, steam the corn for 20 minutes. Toss lightly in oil and season, then grill on a griddle pan until lightly toasted all over. To make the corn, steam the corn for 20 minutes. Toss lightly in oil and season, then grill on a griddle pan until lightly toasted all over. Slice the kernels off the corn and add to the salad. Slice the kernels off the corn and add to the salad. To make the dressing, whisk all of the ingredients together, pour over the salad and toss to coat. To make the dressing, whisk all of the ingredients together, pour over the salad and toss to coat. To make the vegetables, put the red onion and beetroot slices in a bowl and lightly dress them in the reserved grapefruit juice, red wine vinegar, olive oil and salt to taste. To make the vegetables, put the red onion and beetroot slices in a bowl and lightly dress them in the reserved grapefruit juice, red wine vinegar, olive oil and salt to taste. Preheat a deep-fat fryer to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep-fat fryer to 170C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Cut the tortillas into segments and deep fry until crisp and golden. Drain well, then season with fine salt whilst still hot. Cut the tortillas into segments and deep fry until crisp and golden. Drain well, then season with fine salt whilst still hot. To serve, assemble all the components on a large platter. To serve, assemble all the components on a large platter. Start by spreading out the yoghurt, then top with the mixed salad. Start by spreading out the yoghurt, then top with the mixed salad. Scatter over the tortilla crisps, onion and beetroot shavings, and finish with edible flowers and extra coriander. Scatter over the tortilla crisps, onion and beetroot shavings, and finish with edible flowers and extra coriander.