Oxford Landing Estates

  • Serves 6
  • About 8 hours. (20 minutes active).

Ingredients

Method

Curing the fish

Place the ocean trout onto a plastic tray (or line a metal tray with baking paper).

Place the sea salt, sugar, dill and 3 tbsp of the lemon zest into a mixing bowl and combine well, then spread this salt mix over and underneath the trout.

Cover with cling film and place into the fridge and allow to cure for 8 to 12 hours.

Horseradish Crème Fraîche

Just before serving, place the crème fraîche, chives, horseradish and the remaining lemon zest into a mixing bowl, combine well and season with freshly cracked black pepper.

To serve, thinly slice across the fillet and arrange onto a serving plate, drizzle with crème fraîche and serve with freshly cut lemon.

the curing time will depend on the thickness of the fillet of trout, for thick fillets lean towards 12 hours

And to drink?

2016 Chardonnay

A tantalisingly creamy yet crisp, clean Chardonnay. Pale golden straw in colour with vibrant green hues, it has lifted aromas of freshly cut peaches, wild honey and lemon myrtle. Underlying hints of fig and cinnamon spice add complexity to the bouquet.

PDF tasting notes

Real Food is for Real People...

We've put together this collection of recipes to show you how we eat around here. It's not really a coincidence that our food is a lot like our wine: authentic, approachable, and as unpretentious as we can possibly make it.

We'll keep adding to this library over the seasons, to give you loads of choice whatever the occasion you're cooking for.

Chris Wotton

Kitchen Genius

Chris is the main man behind the real food here. Chris' laidback style covers an impressive core of proper, tried-and-tested food wisdom. This guy seriously knows his stuff in the kitchen.

The cooking photos you see here on oxfordlanding.com are shot at his place - an amazing old homestead which is so textbook rustic-perfect, you'd almost think he was doing it on purpose (don't worry, he isn't!).

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