Gin Cured Chalk Stream Trout

Serves 4


Gin Cured Trout

Mix together all ingredients (excluding the chalk stream trout)

Take a baking dish tray that will fit your piece of fish and scatter with a 1/4 of the mixture into the base

Lay your fish on top and cover thoroughly with the remaining mixture

Leave uncovered in the fridge for 24hrs before washing off the curing mix under cold running water

Pat the fish dry with a clean, light tea towel

Use a very sharp knife to slice thin, diagonal strips and serve with pickled veg and labneh

You can store in an airtight container for up to a week in the fridge

Pickled Veg

Thoroughly wash and dry a couple of large jam jars to sterilize them and then pack the jars with thinly sliced veggies/fruit such as fennel, beetroot and rhubarb.

Boil the vinegar, water, spices and sugar together and pour the liquid into both jars until the veg is covered. Then tap gently to remove air bubbles. Seal with a lid and wait to cool before refrigerating

You can serve them as quickly as a couple of hours, but about 24 – 48 hours is best.


Available in store

  • Gin Cured Trout

  • 600g Chalk Stream trout
  • 100g sea salt
  • 50g caster sugar
  • A small handful of juniper berries
  • 1 tsp loosely crushed fennel seeds
  • 2 tsps loosely crushed black peppercorns
  • Approx 100 ml or a good glug of rhubarb gin or other gin
  • Zest of 1/2 a lemon
  • 1tbsp chopped dill
  • 300g roughly chopped forced rhubarb
  • Pickled Veg

  • 230ml vinegar (rice, white wine, or apple cider)
  • 230ml water
  • 1tbsp sea salt
  • 1tbsp granulated sugar
  • 2tsps mustard seeds
  • A couple of sprigs of thyme
  • A Small handful of black peppercorns
  • Veggies of your choosing
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