London Gin-Cured Trout with Tonic & Lime Gel - Stir it up Magazine

Ingredients

• 4 rainbow trout fillets
• 1 tbsp juniper berries
• 2 tsp star anise
• 80 g sugar
• 80 g salt
• 2 tbsp London Dry Gin
• 1 bunch of dill, roughly chopped
• 250 ml Indian tonic water
• 2 limes, juice and zest, reserving the zest for garnish
• 1 tsp agar-agar
• 1 cucumber
• 1 tsp white wine vinegar
• 1 tsp caster sugar
• 1 tbsp beetroot juice, from a carton is fine
• 2 shallots, finely sliced
• 20 g keta caviar or lumpfish roe
• salt and black pepper