Beetroot and Gin Cured Trout
These slithers of beautifully hand sliced beetroot gin cured trout can be used in place of the usual smoked salmon to adorn your plate, the jewel in the crown for anything from a light snack to the most regal of eggs royale. There are so many options that once you’ve cured your first piece, you will always want some hiding in the fridge.
The deep purple colour comes from the addition of beetroot with the gin and all the botanicals that go with it creating an amazingly crisp and well rounded flavour with hints of citrus and juniper to boot.
This recipe calls for two cures, the first being what you might expect – salt, sugar and alcohol (in this case gin). The salt draws the moisture from the fish, firming it up, whilst the sugar, gin and other ingredients add extra flavour and further help with the preservation. The second cure adds a final flourish of zest by using fresh herbs, lemon grass and horseradish to really freshen up the finished product.
This recipe is super easy, with no more than 10 minutes of preparation for each step. It’s just a bit of a waiting game, but I assure you it will be worth it in the end. It’s a great get ahead recipe as there’s no choice but to start curing your trout two days in advance and perfect for anytime of the year.
You can also cure the trout with golden beetroot, which gives a much more delicate flavour in comparison to its deep purple and earthy brethren. When sourcing your trout, we’d always encourage you to source as local and sustainably caught fish as you can. If you’re local to Surrey, we source ours from Tillingbourne Trout Farm in Abinger Hammer. They’ve got a farm shop with a range of fresh and frozen fish, home-smoked fish and locally sourced game.
We’d recommend serving your beetroot gin cured trout with your eggs royale, along with your beetroot leaves sautéed in butter. Or, why not serve the trout with homemade crackers and a mustard and dill sauce. If you’re keen on trying our other trout recipes, we’ve also got a home smoked trout recipe including a how-to guide on making your own smoker out of an old ammunition box.