Gravadlax with Trout Rillettes Recipe - Great British Chefs

Ingredients

• 800g of trout, filleted and deboned
• 140g of Maldon salt
• 180g of caster sugar
• 10g of coriander seeds
• 6g of white peppercorns
• 1 lemon, chopped into 2cm cubes
• 50g of dill, plus plenty extra for rolling the trout in
• 50g of gin
• 250g of white wine
• 1/2 cinnamon stick
• 1 1/2 star anise
• 1 clove
• 1 pinch of white peppercorns
• 2.5g of fennel seeds
• 2.5g of coriander seeds
• 125g of water
• 125g of caster sugar
• 1/2 cucumber
• 20g of lilliput capers
• 400g of crème fraîche
• 75g of horseradish sauce
• sea salt
• freshly ground black pepper
• 200g of hot-smoked trout, or hot-smoked salmon
• 8g of lemon juice
• 4g of chopped parsley
• bread, either brioche, sourdough or soda bread, toasted
• dill, fronds picked
• caviar, (optional)