Gin cured trout

Recipe by: Tim Bone

INGREDIENTS

For the cured trout

• 750g whole trout fillet, skin on, trimmed and deboned
• 1 cup salt
• 100g white sugar
• ¼ cup dill, chopped
• Zest of 2 lemons
• 1 tbsp juniper berries, lightly crushed
• 1 tbsp fennel seeds, lightly crushed
• 1 tbsp coriander seeds, lightly crushed
• 100ml Gin

For the cream cheese spread

• 200g crème fraîche
• 250g spreadable cream cheese
• 2 tbsp Dijon mustard
• ¼ cup dill, chopped + extra to serve
• Juice of ½ lemon + extra wedges to serve
• Remaining ingredients
• 1 large Lebanese cucumber, peeled into ribbons
• 1 large red onion, thinly sliced

To serve

• Good quality olive oil
• Sliced toasted baguette
• Edible flowers

METHOD

1. For the cured trout, place all ingredients except the trout and mix to combine.
2. Place half the mix into a glass or ceramic dish. Place trout fillet skin side down, top fillet with remaining cure mix, cover with cling wrap and place in fridge for 24 hours.
3. Brush off cure mix and pat dry with paper towel. Discard skin and thinly slice. Set aside. Pour any leftover curing liquid from the trout into a bowl, add the sliced red onion and leave for 30 mins to create pickled onions.
4. For the cream cheese spread, add all ingredients to a bowl and mix to combine.
5. Onto a large serving platter, spread cream cheese mixture onto the base.
6. Channel your inner artist and arrange on top the sliced trout, pickled red onion, cucumber ribbons, edible flowers and extra dill fronds.
7. Finish with a good drizzle of olive oil and serve with lemon wedges and toasted baguette slices.