Quick-Cured Lamb and Trout with Smoked Apples

Smoking and curing are two ancient methods for preserving food. In this episode, I have chosen to use these two methods in a more modern way. I smoked the lamb with a small smoking gun, but if you don't have a smoking gun, you can simply put small wood chips on the bottom of a casserole, ignite them and put the lid on. Leave a small gap so the fire doesn't die out.

INGREDIENTS:

Number of servings

Appetizer for 4

List of ingredients

3 tbs. sugar

1 tbs. salt

½ lb. (200 g) lamb sirloin or tenderloin

2 trout filets, ½ lb. (200 g)

6 chanterelles

¼ lb. (100 g) redcurrants

1 apple

PREPARATION:

• Mix salt and sugar on a plate. Cut the lamb into thin slices and dip the slices in the salt and sugar mixture. Lay the slices out flat on a plate, cover with clingfilm and place them in a cool place for 40 minutes. Use the same method for preparing the trout, but fold the trout filets in half before placing them in a cool place for 40 minutes. When they have been cured, cut the trout filets into pieces. Fry the chanterelles in butter over a medium heat for 4 minutes. Mix the redcurrants and sugar together in a small bowl.

• We used a smoking gun with apple wood chips in Evanger, but if you do not have a smoking gun, you could achieve the same results by placing a few apple wood chips in a cast iron casserole dish. Place the apple wood chips in the bottom of the casserole and cover it with a wire rack. Cover the rack with aluminum foil, cut the pieces of apple into thin strips and lay them on top of the foil. Put the lid on and allow it to smoke for 5 minutes.