Trout Gravlax With Maple Syrup, Orange And Pepper

Ingredients:

70 g (¼ cup) sugar

100 g (1/3 cup) salt

1 skinless and boneless trout

1 orange (zest and juice)

40 ml (1/3 cup) maple syrup

15 ml (1 tbsp.) ground black pepper

Method:

Mix the sugar, salt, juice, orange zest and syrup to make a paste and uniformly coat the fish.

Leave in the fridge for 8 hours.

Rinse and let dry uncovered for 1 hour in the refrigerator.

Slice and serve with crackers and serve with sparkling maple wine.