- 1 bunch beetroot, grated
- 150 g brown sugar
- ½ cup coarse salt
- 1 vanilla pod, seeds scraped out
- 1 lime, zested
- 4 T good-quality gin
- 2 trout sides
- For the quick pickled cucumber, mix:
- 1 cup white wine vinegar
- ½ English cucumber, thinly sliced
- 1 T dill, roughly chopped
Mix the beetroot, sugar, salt, vanilla seeds, lime zest and gin.
Pack the cure mixture onto the trout, wrap tightly in clingwrap then chill for 6–8 hours, or until the trout has firmed up and taken on the colour of the beetroot.
Rinse off the cure and pat the fish dry, then slice thinly. Serve with the quick pickled cucumber. The trout will keep in the fridge for a week.