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Gin Botanical Cured Trout

Gin Botanical Cured Trout


A stunning dish infused with the botanicals used in gin. Brush with your favourite gin and serve alongside your favourite gin cocktail. Party ready!

  • Serves: 6-8 |
    6-8 servings
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 12:0 hours
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2 sides trout (one whole trout, cleaned, deboned and filleted 300 g per side)
60 g salt
50 g granulated sugar
50 g gin spice mix (recipe below)
1 Tbsp (15 ml) of your favourite gin

Gin Botanicals Spice Mix

3 Juniper berries
2 cloves
4 cardamom seeds (not whole pods)
½ tsp (2,5 ml) black pepper
1 tsp (5 ml) coriander seeds
pinch of finely grated cinnamon stalk (or same of ground cinnamon)
pinch of fresh vanilla seeds from pod
1 tsp (5 ml) chopped dill
1 tsp (5 ml) finely grated or microplaned lemon zest
1 tsp (5 ml) finely grated or microplaned dried liquorish bark (if you can find)
1 tsp (5 ml) finely grated or microplaned lime zest

Dried Flower Garnish

3 dried hibiscus flowers
2 tsp (10 ml) dried rose petals
1 tsp (5 ml) picked elderflowers

To Serve

horseradish cream
crostini or melba toast

Gin Botanicals Spice Mix

 With a pestle and mortar crush the juniper, cloves, cardamom, black pepper, coriander seeds and cinnamon to a coarse powder.

Combine the crushed spices with the remaining ingredients (vanilla, dill, zest and liquorice) and mix thoroughly to combine.

Dried Flower Garnish

Crush the hibiscus flowers in pestle and mortar, and when almost a coarse powder, add the rose petals and continue to crush. Add the elderflowers at the end. Set aside.

To Cure

Lay sheets of kitchen towel down on a tray and sprinkle half of the salt and half of the sugar. Place the trout sides skin side down on top of the salt/sugar mix. Lay them side-by-side top to top, tail to tail.

Sprinkle the botanical spice mix over the top, followed by the remaining salt and sugar

Gently fold one side of trout on top of the other with skin on the outside. Roll in kitchen towel. Leave for 12 hours to cure in the fridge.

Once cured, rinse off the spice mix and using a kitchen brush, brush with the gin.

To Finish

Sprinkle with the fine flower mix and thinly slice. Serve with crostini or melba toast and horseradish cream.