Olive Magazine
slices of pink trout on a white plate topped with dollops of yogurt and green cucumber salsa

Gin-cured trout

Published: July 5, 2022 at 2:42 pm
loading...
  • Preparation and cooking time
    • Total time
    • + overnight curing
  • Easy
  • Serves 6 - 8

This beautifully delicate starter from The Surprise in London’s Chelsea features soft trout, a tangy yogurt purée and fresh cucumber salsa

  • Gluten free
Nutrition: Per serving (8)
NutrientUnit
kcal244
fat8.7g
saturates2.3g
carbs17.5g
sugars1.3g
fibre21.3g
protein21.3g
salt2.8g
Advertisement

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

Ingredients

  • 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)

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.


Find more of our best starter recipes

Tomato Salad Recipe with Burrata

Also try

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content