James Golding's Maple Syrup Cured Trout Tartare

Ingredients

• 2 tbsp rock salt
• 40g maple sugar
• 1 tsp black pepper
• Zest of 1 lemon, 1 tbsp of juice
• 2 tbsp chopped dill or flat-leaf parsley
• 2 trout fillets
• 2 shallots, finely chopped
• Zest and juice of 1 lemon
• 2 cloves of garlic, crushed with skins on
• 5 stalks of dill
• 300ml rapeseed and olive oil mixed
• 2 tbsp maple vinegar
• Sprig of fresh thyme
• 200g soured cream / crème fraîche
• 250ml beetroot juice (from a jar of pickled beetroot)
• 2 tbsp horseradish cream / grated horseradish root
• 3 or 4 chopped radishes
• 1 tbsp capers
• Handful of chopped parsley
• Juice of half a lemon
• 1-2 tbsp maple vinegar