Gin cured ChalkStream® trout, celeriac slaw, pickled candy beets, fresh herbs

1.  Place the side of ChalkStream® Trout into a deep tray and add the gin cure.

2. Turn the trout so all sides are covered and allow to sit for 3 hours.

3. After 3 hours wash the trout gently under cold water and pat dry. Brush with more gin and wrap with cling film. 

4. When required, slice the trout into 3 mm slices and serve.

For the gin cure, place all ingredients into a blender and mix together.

1. Lightly wash peel and slice the candy beetroot.

2. Place all other ingredients into a pan and bring to the boil and simmer for 5-6 minutes. 

3. Allow to cool slightly then add the sliced beetroot and leave to cool, Place into sterilized jars and keep in the fridge.

1. Wash and peel the celeriac. 

2. Trim the celeriac and cut into julienne – Place to one side.

3. Mix all other ingredients together and combine with the celeriac.

4. Cover and place into fridge until required.