Cure for Fish
2 pound loin of ocean trout or king salmon, pin bones removed, skinned and cleaned
4 tablespoons grapefruit zest
1 pound kosher salt, divided
2 cups thinly sliced red onions
1 cup water
1 cup granulated sugar
1 cup red wine vinegar
3 watermelon radishes
Kosher salt to season
8 1/4” slices of brioche or crusty sourdough
1/4 cup olive oil
1 tablespoon Urfa pepper (dried purple Turkish pepper flakes)
Cure for Fish: Rub the grapefruit zest into the loin of trout/salmon. Pour half of the kosher salt onto a container or tray that will fit the fish, lay the fish on the tray of salt and cover with the other half of the salt. Cure for 30 minutes, rinse the salt off under cold water and pat dry.
Prepare condiments before cooking fish:
Combine the red onions, water, sugar and vinegar in a pot and bring to a boil for 3 minutes, reduce to a simmer for 10 minutes. Pour the onions and pickling liquid into a container and let cool to room temperature. (The pickled onions are better made even a day in advance).
Peel the radishes, thinly slice and cut into matchsticks. Drain the onions out of the pickling liquid and mix with the radish sticks.
Scoop the flesh out the avocados. Using a fork lightly crush the avocados and season with kosher salt, keep cold until ready to use.
Lay the slices of bread out on a baking tray and lightly toast both sides in the oven.
Fish preparation: Cut the fish into 8 even pieces. In a large sauté pan or small roasting tray add the olive oil and place the fish in the pan on the side that the skin was on. Slide the pan into the mouth of the oven and no further. Cook for 15 minutes, rotating 180 degrees halfway through. The fish should keep its color and look almost raw but will flake apart. When ready remove from the oven and keep at room temperature.
Place the trout/salmon pieces onto the toasted bread. With a fork gently break apart the fish. Top each toast with the onion and radish mixture, spoon a dollop of the avocado on top and sprinkle the Urfa pepper.