Gin-cured trout
- Chris Heather
Published: July 5, 2022 at 2:42 PM
Save recipe
Serves 6 - 8
Easy
Total time: 25 mins
+ overnight curing
0 reviews
loading...
Get 5 months for £5 when you subscribe today
This beautifully delicate starter from The Surprise in London’s Chelsea features soft trout, a tangy yogurt purée and fresh cucumber salsa
Gluten free
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Brown butter trout with cucumber and cress
A star rating of 0 out of 5.0 ratings
Trout ceviche
A star rating of 0 out of 5.0 ratings
Trout and broad bean filo tart
A star rating of 0 out of 5.0 ratings
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.
Ingredients
Nutrition
-
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
Ad
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
Authors
Chris Heather
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue