Cured Salmon Trout with Pumpkin Chutney and Crispy Onion Rings

For the salmon trout: Rinse lemon in hot water, pat dry and finely grate zest. Rinse the dill and parsley, shake dry, pluck leaves from stems and chop. In a bowl, stir the lemon zest with the dill and parsley, and season with salt and pepper to taste. Rinse the fish, pat dry and open. Rub the fish all over with the lemon and herb mixture. Fold the trout closed and wrap in plastic wrap. Place on a plate and refrigerate for 3 days.

For the pumpkin chutney: Cut the pumpkin flesh into cubes. Peel and finely chop the ginger. Rinse the chile pepper, cut in half, remove seeds and finely chop. Place the sugar in a pot along with 250 ml (approximately 1 cup) of the vinegar, apple juice, pumpkin, ginger, and chile. Bring to a boil and reduce to a simmer. Simmer for 25 minutes. Season with the remaining vinegar. Place in a porcelain bowl and let cool.