Maple Trout Cure - West Side Beef

Maple Trout Cure

Perfect for weekend camping trips or for when guests come over. 

This is a great preparation for the trout fillets that come in your Family Pack.  I used this recipe to introduce my kids to eating fish!

Ingredients

  • 1 2/3 C Salt
  • 6 Tbsp Maple Syrup
  • 2/3 C Brown Sugar
  • 1 Tbsp Allspice
  • 1 Tbsp Star Anise
  • 1 Tbsp Corainder Seed

Assembling the Cure

  1. Toast all the spices then crush them with the back of a heavy pan.
  2. Put the spices into a bowl with all the other ingredients.
  3. Mix together until evenly distributed.
  4. Store in an airtight container.

Curing the Trout

  1. Find a container with a wide bottom that will hold your fish.
  2. Put down a layer of cure coating the bottom of the container.
  3. Lay down 1 layer of fish.
  4. Put down another layer of cure ensuring to fully cover the fish
  5. Keep refrigerated for 5 – 7 days.
  6. Rinse the cure off and keep the fish in a sealed container in the fridge.
  7. Refrigerate the creme fraiche and keep it

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