A cured fish served with creamy, mustardy slaw, found in many French bistros.
Combine the sugar and salt in a bowl, then add the dill, coriander seeds and gin and stir to combine well.
Place a long piece of plastic wrap on a tray and double it over. Spread a layer of the sugar mixture over the plastic wrap to as long as the length of the fish and lay the trout on top, skin - side down. Spread the remaining mixture over the trout. Fold over the plastic wrap to seal the package well. Refrigerate for 36 hours, turning every 12 hours.
Once the ocean trout is cured, gently wash off the sugar mixture and pat dry. Starting from the thickest end, cut the ocean trout into thin slices. For the celeriac remoulade, just before serving, place all the ingredients in a bowl and stir to combine well. Season to taste. To serve, preheat a barbecue grill. Brush the sourdough with olive oil and grill the bread on both sides. Top each slice with remoulade, then the gravlax and a little parsley. Serve with lemon wedges., each night during the live stage of the Tour de France, exclusively broadcast on SBS. Episodes will also be available Oven temperatures are for conventional; if using fan-forced , reduce the temperature by 20˚C.
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