We love our sea trout here and, also, our Wicked Wolf Gin from Exmoor and if you fancy a go at one of our favourite recipes, which includes both of these local ingredients, then see below.
- 1 sea trout pinned and scaled approx. 1.5 – 2 kilo
- 250g sea salt
- 250g caster sugar
- 100ml gin – we use Wicked Wolf
- 50 ml of white wine vinegar
- one good tablespoon of dried Cornish mixed seaweed optional (can be bought online from cornishseaweed.co.uk)
You will also need some grapefruit segments or almond flakes.
Place clingfilm over a tray and lay trout on it.
Give the mixture (sea salt, sugar, white wine vinegar, seaweed and gin) a good stir and cover all the trout with it. Wrap up tightly in the cling film and place in a fridge for 24 hours. The longer you leave it the drier and firmer the trout goes.
Wash the trout and wash off all the salt and gin.
Pat dry and it’s ready to go.
Slice thinly using a very sharp knife and garnish with ruby grapefruit segments. The addition of grilled flaked almonds is rather good as well.