Ingredients Jump to Instructions ↓

  1. 100 gm sea salt flakes

  2. 100 gm caster sugar

  3. 100 ml Hendrick's gin (see note)

  4. Finely grated rind of 2 lemons, plus lemon wedges to serve

  5. 1 side of ocean trout (about 1.1kg), pin-boned, skin on

  6. cup (loosely packed) each mint and flat-leaf parsley, finely chopped

  7. 125 gm plain flour

  8. 40 gm buckwheat flour (see note)

  9. 5 gm dried yeast

  10. 175 ml milk

  11. 2 eggs, separated

  12. 150 ml buttermilk

  13. 2 tbsp finely chopped flat-leaf parsley

  14. 25 gm butter, coarsely chopped

Instructions Jump to Ingredients ↑

  1. Serves 8 Prep time 40 mins, cook 15 mins (plus curing, proving)

  2. You'll need to begin this recipe a day ahead.

  3. Combine salt, sugar, gin and half the lemon rind in a bowl, stir to combine. Place a piece of plastic wrap longer than the trout fillet on a work bench and scatter a little salt mixture over plastic. Lay trout on top, pat remaining mixture onto flesh. Wrap and refrigerate, turning once, until lightly cured (8-10 hours). Wipe off salt mixture and liquid with absorbent paper, scatter over chopped herbs and remaining lemon rind, pat well into flesh, wrap with plastic wrap and refrigerate until required.

  4. For buttermilk blini, sift flours into a large bowl, add yeast and a pinch of salt, stir to combine and form a well in the centre. Warm milk in a small saucepan over low heat until lukewarm, remove from heat, whisk in yolks, then add to flours and stir to combine. Add buttermilk and parsley, stir until a batter forms. Cover and set aside to prove (1 hour). Whisk eggwhite and a pinch of salt in a separate bowl until soft peaks form, gently fold through buttermilk mixture. Heat one-third of butter in a large non-stick frying pan over medium heat, add tablespoons of blini mixture and cook until bubbles form (2-3 minutes), turn, cook until golden (30 seconds), then remove from pan. Wipe out pan with absorbent paper and repeat with remaining butter and batter.

  5. Thinly slice cured trout with a sharp knife and serve with buttermilk blini and lemon wedges.


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