Cracker Pack 2019
No.3 Gin Cured Sea Trout - Take Stock magazine

No.3 Gin Cured Sea Trout

Steve Wilmot, chef-proprietor at Korova, Tufnell Park, London
Serves: 12
Download PDF

A nice alternative to smoked salmon is our version of gravadlax; where we use sea trout and cure it with No.3 Gin.



  • 1 whole sea trout (2 kg), filleted
  • 250g sea salt
  • 100g muscovado sugar
  • 150g granulated sugar
  • 1 lemon, zest
  • 1 lime, zest
  • 1 bunch dill
  • 20 juniper berries
  • 100ml No.3 London Dry Gin
  • 2 tsp lemon coriander seeds
  • 2 tsp black pepper


  1. Blitz all ingredients together except for the trout

  2. Roll out a 4 ft piece of foil, place 1 side of trout centrally - skin down - and cover with the blended mixture

  3. Place the other side of trout on top - skin up - and cover tightly with foil. Roll in more foil in the opposite direction then pierce your parcel on both sides several times with a sharp knife
  4. Put a baking rack inside a baking tray and place your foil parcel on top. Use something heavy to weigh it down and place in the fridge for 48 hours, turning every 6-12 hours
  5. Unwrap the foil and rinse the trout under cold water. Pat dry and thinly slice
  6. Serve cold with pickled candy and golden beetroot, crème fraîche, garlic, chives and dill
Share this with friends
Feed Your Eyes

Sign up to receive an electronic version of Take Stock Magazine