• 1 side of ocean trout cleaned and boned with the skin left on (ask your local fish monger to do this for you)
  • 1 cup teddy and the fox gin
  • 1 cup salt
  • 1 cup sugar
  • 2 sheets nori
  • 1/4 cup yuzu

Curing Method

  • Place all ingredients except for the trout in the blender for 20 seconds and make a slurry.
  • Pour half of the slurry into a long deep tray (if your fridge or tray is not long enough you can cut the trout in half).
  • Place the trout flesh side down onto the slurry.
  • Now cover the trout with the remaining mix and place a board or plate on top to add a bit pressure.
  • Wrap and cover the tray and place in the fridge for 48 hours.
  • After 48 hours uncover the trout and rinse heavily under cool water for about 3 minutes.
  • Now your trout is ready to go!
  • Using a sharp knife run your knife between where the skin and the flesh meet and remove the skin.
  • Now slice your trout nice and thin or to your desired thickness.

Best served on pikelets or crumpets with crème fraiche and salmon roe.