Gin & Juice Cured Ocean Trout

(serves 16 as an entree)

1.2kg side ocean trout, pin boned, skin on

3 beetroots - grated, or chopped in a food processor

250 g caster sugar

250 g rock salt

1 c archie rose signature gin

2 c finely chopped herbs - chervil, dill chives

Method

place all curing ingredients into a bowl and combine.

lay out a sheet of glad wrap and place 1/3 of the mix down as a base on the wrap.

place the trout, skin side down onto the mixture.

cover the flesh with the remaining mixture and wrap the entire fish tightly with glad wrap, multiple times.

or, if you can find one large enough, use a ziplock bag. try to remove as much air as possible.

place in a baking tray, with a smaller tray and some tin cans weighing it down, overnight in the fridge.

The following morning rinse the trout and pat dry.

press herbs over the trout flesh, re-wrap and store in fridge until needed.

To Serve:

1-2 thinly sliced fresh baguettes/30 warmed blinis or rye toasts

500 g of cream cheese, lightly whipped with the zest of a lemon

1 red onion, finely sliced, pickled over night in white wine vinegar, 2 tbs salt, 2 tbs sugar

1/4 c baby capers

black cavier

watercress sprigs

Place the trout on a board with a sharp slicing knife and a small fork.

slice as thinly as possible on an angle to create a shaved effect.

Allow guests to assemble their own snacks.