Gin-cured trout with citrus dressing

By Josh Eggleton




Gin-cured trout

500g of trout, thick end of fillet, pin boned and skinned

200ml of gin, josh used Turicum gin

1 lemon, zest only

1 orange, zest only

60g of sea salt

40g of caster sugar


Citrus dressing

1 lemon,  juice only

1 lime, juice only

Vegetable oil

Extra virgin rapeseed oil

1tsp runny honey



To serve

1 orange, skinned and segmented

1 handful of rock samphire

4 radishes, finely sliced

5 tsp fish roe

½ gherkin, finely sliced

Edible flowers, and herbs to garnish



Brush the trout fillet with half of the gin


Blitz the lemon and orange zest, salt and sugar together in a blender to make the cure.


Layer the bottom of a container, enough to fit the fish in with half of the salt cure.  Then lay the fillet on top, cover with the remaining salt cure and place in the fridge for 2 hours and 30 minutes, without covering it.


Meanwhile, make a citrus dressing.  Pour the lemon and lime juice into a large clean jam jar this is 1 part off the dressing.  Then add 2 parts vegetable oil to the citrus juice.  1 part extra virgin rapeseed oil  1 part water,  the honey and a pinch of salt.  Screw the lid on, shake vigorously and test the balance – add more oil if its to sour or more citrus juice if its to oily.  You can also add more honey and salt to taste, if desired.  Set aside.  (you will have more dressing then you’ll require for this recipe but it will keep well in the fridge and work with any salad)


Take the trout out of the container, rinse under cold water,  pat dry and place on a clean chopping board.  Slice the fish into 2.5-3mm slices.


Char the orange segments with a blowtorch until caramelized


Place the sliced trout in the centre of each plate,  brush again with the remaining  gin and garnish with the orange segments, rock samphire, radish, herring roe, dill, pickled gherkin and herb or flower garnish.


Finally, spoon a few teaspoons of the citrus dressing over the trout and serve.