Gin Cured Chalk Stream Trout

Cured Chalk Stream Trout with Labneh & Pickled Veg

15 minutes plus 24 hours for cure to prepare
Serves 4 with leftovers



  1. Mix together all ingredients (excluding the chalk stream trout)
  2. Take a baking dish tray that will fit your piece of fish and scatter with a 1/4 of the mixture into the base
  3. Lay your fish on top and cover thoroughly with the remaining mixture
  4. Leave uncovered in the fridge for 24hrs before washing off the curing mix under cold running water
  5. Pat the fish dry with a clean, light tea towel
  6. Use a very sharp knife to slice thin, diagonal strips and serve with pickled veg and labneh
  7. You can store in an airtight container for up to a week in the fridge