1 fillet trout, about 1 lb (454 g), with the skin, bones and scales removed (see note)

2 tbsp (30 ml) coarse sea salt

2 tbsp (30 ml) ice cider

2 tsp (10 ml) maple syrup

On a work surface, sprinkle the fish fillet with the salt. Place the fillet, cider and maple syrup in a sealable plastic bag. Seal the bag. Refrigerate for 24 hours, turning after 12 hours.

Drain the fish. Pat dry with paper towels. Place the drained fish on a plate lined with paper towels. Cover and refrigerate until ready to serve.

With a sharp knife, thinly slice the fish, starting at the large end of the fillet. Discard the skin.

Serve with Bagel Chips (see recipe), Whipped Cream Cheese (see recipe), Spicy Pumpkin Seeds (see recipe), capers, finely sliced onions and lemon wedges.

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