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


  • 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


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


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


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


  • 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.


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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