Gin-Cured Trout with Buchu Cream

Ingredients

• 600 g trout fillet, skin on, pin-boned
• 150 g coarse salt
• 120 g caster sugar
• 60 ml Cape Craft Lab African Dry Gin
• 2 tsp crushed juniper berries
• 1 tsp cracked black pepper
• Zest of 2 lemons
• 200 ml creme fraiche
• 1 tsp dried buchu leaves (or fresh dill)
• Cucumber ribbons and dill, to serve

Method

1. 1

   Mix the salt, sugar, juniper, pepper and half the lemon zest.

2. 2

   Lay the trout skin-side down in a dish, spoon over the gin, then pack the cure over the flesh.

3. 3

   Cover, weigh down with a plate and refrigerate 18-24 hours, draining the liquid once.

4. 4

   Rinse the cure off, pat dry and rest uncovered in the fridge for an hour.

5. 5

   Stir the buchu, remaining lemon zest and a squeeze of juice into the creme fraiche.

6. 6

   Slice the trout thinly against the grain and plate with the buchu cream, cucumber and dill. Pour the gin neat over ice alongside.