Wednesday, 19 July 2017

Recipe for sea trout

•    1 sea trout pinned and scaled approx. 1.5 – 2 kilo
•    250g sea salt
•    250g caster sugar
•    100ml gin – we use Wicked Wolf from Exmoor
•    50 ml of white wine vinegar
•    one good tablespoon of dried Cornish mixed seaweed optional (can be bought online from

You will also need some grapefruit segments or almond flakes.

  • Place clingfilm over a tray and lay trout on it.
  • Give the mixture and 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 of all the salt and gin.
  • Pat dry and its 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.
  • If you’re lucky and you have a friend who’s a trout fisherman, this recipe works just as well with river trout and lake caught trout. 

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