Gin-cured trout

Gin-cured trout

This beautifully delicate starter from The Surprise in London’s Chelsea features soft trout, a tangy yogurt purée and fresh cucumber salsa
  • Total:
  • Serves: 8 persons



  1. Step 1

    Blitz all the cure ingredients in a food processor to a paste. Cover the trout with the cure and chill for 6 hours. Turn over the fillet and chill for 6 hours more or overnight. Once cured, rinse off the excess cure and thinly slice the fish. Arrange over six or eight plates.
  2. Step 2

    Mix together all the ingredients for the yogurt purée and spoon into a piping bag. Pipe dots of the purée over the trout slices. Combine all the ingredients for the cucumber salsa and spoon small mounds over the fish. Garnish with grapes, dill and caviar, if you like.