Cornish Gin & Beetroot-cured Chalk Stream Trout, Dill & Lemon Rodda’s Cornish Clotted Cream with a C

Name: Cornish Gin & Beetroot-cured Chalk Stream Trout, Dill & Lemon Rodda’s Cornish Clotted Cream with a C
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); 170g Greek yogurt; 60g buttermilk; 4 egg yolks (retaining 1 tbsp for glazing); 20g malt extract; 250g self-raising flour (plus extra for dusting); 85g spelt flour (or Emmer or Khorasan flour); 1 tsp table salt; 1 1/2 tsp baking powder; 50g grated Gran Padano or Parmesan; 30g grated cheddar; 75g unsalted butter, diced; 1 bunch of chives, finely chopped; 1 bunch of spring onions, finely chopped (reserve the best one for garnishing the dish); 1 tsp cayenne pepper; A few sprigs of dill; 227g of Rodda’s Cornish clotted cream

www.roddas.co.uk

Cure the trout (this can be done up to 5 days in advance) Peel the beetroot and place it in a food processor.

View full recipe on www.roddas.co.uk

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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)
170g Greek yogurt
60g buttermilk
4 egg yolks (retaining 1 tbsp for glazing)
20g malt extract
250g self-raising flour (plus extra for dusting)
85g spelt flour (or Emmer or Khorasan flour)
1 tsp table salt
1 1/2 tsp baking powder
50g grated Gran Padano or Parmesan
30g grated cheddar
75g unsalted butter, diced
1 bunch of chives, finely chopped
1 bunch of spring onions, finely chopped (reserve the best one for garnishing the dish)
1 tsp cayenne pepper
A few sprigs of dill
227g of Rodda’s Cornish clotted cream