James Golding’s Maple Cured Trout Tartare

Starters / Ambassador / Mains

Maple Syrup Cured Trout
2 portions


Dry cure ingredients

  • 2 tbsp rock salt
  • 40g maple sugar
  • 1 tsp black pepper
  • Zest of 1 lemon, 1 tbsp of juice
  • 2 tbsp chopped dill or flat-leaf parsley
  • 2 trout fillets

Shallot dressing ingredients

  • 2 shallots, finely chopped
  • Zest and juice of 1 lemon
  • 2 cloves of garlic, crushed with skins on
  • 5 stalks of dill
  • 300ml rapeseed and olive oil mixed
  • 2 tbsp maple vinegar
  • Sprig of fresh thyme

Beetroot dressing ingredients

  • 200g soured cream / crème fraîche
  • 250ml beetroot juice (from a jar of pickled beetroot)
  • 2 tbsp horseradish cream / grated horseradish root

Trout dressing ingredients

  • 3 or 4 chopped radishes
  • 1 tbsp capers
  • Handful of chopped parsley
  • Juice of half a lemon
  • 1-2 tbsp maple vinegar


  1. Place the dry-cure ingredients in a deep tray, mix together and place the trout fillets on top and cover with dry-cure mix. Cover with cling film and refrigerate for 1 hour to infuse.
  2. In a small saucepan, gently heat finely chopped shallots, garlic, maple vinegar, lemon zest and the herbs cook until tender with the rapeseed and olive oil mix.
  3. In a small bowl, whisk together beetroot juice, horseradish and soured cream.
  4. Remove the fish from the fridge. Gently shake off excess dry-cure mix and carefully dice trout fillets into 1cm cubes.
  5. Place in a bowl and add capers, chopped parsley and lemon juice, splash of maple vinegar and stir together.
  6. To serve, spread beetroot and horseradish cream onto the plate in a circular motion. Using a small round mould, spoon trout tartare into the middle. Spoon over your shallot, lemon and caper dressing – decorate with radishes to finish and sprig of dill.

Dine in style from the comfort of your own home with this elegantly presented trout tartare from brand ambassador James Golding.

This recipe pairs the punchy flavours of horseradish and beetroot with the mild and delicate tastes of cured trout. The dry-cure ingredients – enriched with the natural sweetness of maple sugar – are left to infuse for up to an hour, adding depth of flavour to the trout fillets while also helping to draw out the moisture. The garnish of shallots, radish and dill provide the finishing touches, perfectly complementing the cured trout.

Enjoy making this trout tartare? Make sure to check out some of James’ other recipes below. 

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by James Golding


Starters Recipes

Ambassador Recipes

Mains Recipes

More about maple

The colour and flavour of maple syrup changes in subtle ways during the seasonal harvest

At the start of the sugaring season, the syrup is generally clear, with a light, sweet taste. It becomes darker with a caramelised flavour as the season progresses throughout the spring.

An unopened can of maple syrup keeps for many years

Once the can is opened, syrup should be kept in an airtight container in a cool place.

Maple spread doesn't contain any butter or dairy products

Like all 100% pure maple products, maple spread comes from the sap of the maple tree that’s all.

Hundreds of Delicious Recipes

Maple is a special addition to any recipe, from starters and snacks to sumptuous desserts. Find one that’s perfect for you, your family and friends.

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