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Try this gin-cured trout, then check out our sea bream ceviche with charred sweetcorn, seared tuna tataki and more easy starter recipes.

This recipe uses agar agar as a setting agent in the yogurt purée. Read our guide on what is agar agar and where to buy it for more information.

  • 1 trout fillet
    (about 700g, we used ChalkStream), skinned

CURE

  • 200ml gin
  • 100g caster sugar
  • 100g fine sea salt
  • 20g juniper berries
  • 4 star anise
  • 25g whole black peppercorns
  • 25g fennel seeds
  • 2 lemons
    zested
  • 2 limes
    zested
  • dill
    plus extra to serve

YOGURT PURÉE

  • 450ml natural yogurt
  • 5g agar agar
  • ½ lemon
    juiced
  • 75g caster sugar
  • 1 tsp sea salt flakes
  • 1 tsp creamed horseradish

CUCUMBER SALSA

  • 1 cucumber
    finely chopped
  • 1 long shallot
    finely chopped
  • 1 lime
    zested
  • 10g icing sugar
  • chive oil
    (see cook's tips below)

TO SERVE

  • grapes
    sliced
  • 2-3 tsp keta caviar
    (optional)

Nutrition: Per serving (8)

  • kcal244
  • fat8.7g
  • saturates2.3g
  • carbs17.5g
  • sugars1.3g
  • fibre21.3g
  • protein21.3g
  • salt2.8g

Method

  • step 1

    Blitz all the cure ingredients in a food processor to a paste. Cover the trout with the cure and chill for 6 hours. Turn over the fillet and chill for 6 hours more or overnight. Once cured, rinse off the excess cure and thinly slice the fish. Arrange over six or eight plates.

  • step 2

    Mix together all the ingredients for the yogurt purée and spoon into a piping bag. Pipe dots of the purée over the trout slices. Combine all the ingredients for the cucumber salsa and spoon small mounds over the fish. Garnish with grapes, dill and caviar, if you like.

COOK'S TIP

To make chive oil, blitz a small bunch of chives with 100ml of neutral-flavoured oil in a high-powered blender, then strain and discard the solids – it will keep in the fridge for two weeks.


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