Gin-Cured Trout Recipe | olivemagazine

Ingredients

• 1 trout fillet (about 700g, we used ChalkStream), skinned
• 200ml gin
• 100g caster sugar
• 100g fine sea salt
• 20g juniper berries
• 4 star anise
• 25g whole black peppercorns
• 25g fennel seeds
• 2 lemons zested
• 2 limes zested
• dill plus extra to serve
• 450ml natural yogurt
• 5g agar agar
• ½ lemon juiced
• 75g caster sugar
• 1 tsp sea salt flakes
• 1 tsp creamed horseradish
• 1 cucumber finely chopped
• 1 long shallot finely chopped
• 1 lime zested
• 10g icing sugar
• chive oil (see cook's tips below)
• grapes sliced
• 2-3 tsp keta caviar (optional)