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An exclusive trout recipe, shared by chef JP MacMahon from Aniar Restaurant in Galway, served at the international launch of Food on the Edge 2017 in London.
- Recipe category Appetizer
- Recipe yield 4
Blend the sugar, salt and nori. Cure the trout for 36 hours, turning occasionally.
Rinse the trout and slice thinly. Roll a slice and fill with sheep's yoghurt.
Dress the sea lettuce with the oil and vinegar and season with the sea salt. Serve.