Recipe: Paul Ainsworth's Cornish Gin and Beetroot-cured Chalk Stream Trout, Dill and Lemon Rodda’s C
Recipe: Paul Ainsworth's Cornish Gin and Beetroot-cured Chalk Stream Trout, Dill and Lemon Rodda’s Cornish Clotted Cream served on a Chive and Spring Onion Scone
Ingredients
- 100g beetroot (raw or cooked)
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp black peppercorns
- 100g Cornish sea salt
- 60g unrefined caster sugar
- 50ml Paul Ainsworth’s Daring Gin (or similar)
- 1 lemon, zest only
- 1 small bunch of dill (reserve 1 sprig for garnishing the dish)
- 1 side of chalk stream trout, skin removed
- 50ml extra virgin olive oil (plus extra for brushing and dressing the scones)
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