Sugar-cured trout with cornbread blinis
By Matt Tebbutt From Saturday Kitchen Ingredients For the sugar-cured trout 400g/14oz sea trout fillet, pin-boned 50g/1¾oz salt 60g/2¼oz sugar 1 lime, zest and juice For the fennel salad 2 tbsp cucumber, cut into dice 1 tbsp fennel, cut into dice 1 tbsp diced apple …