Serves 6-8

  • 1 side of British trout (approx. 650g)
  • 150g coarse sea salt
  • 130g caster sugar
  • ½ tablespoon coriander seeds
  • ½ tablespoon juniper berries
  • 1 tsp peppercorns
  • 1 lemon, chopped
  • Bunch dill
  • 50ml gin
  • 1 tbsp Dijon mustard

Dill mustard sauce

  • 2 tbsp Dijon mustard
  • 2 tsp runny honey
  • 1 tbsp cider vinegar
  • 3 tbsp virgin olive oil
  • 1 tbsp chopped dill
  • Zest and juice of ½ lemon
  • Pinch of salt


To cure the trout

  • Place the salt, sugar, coriander seeds, juniper berries, peppercorns, lemon, 50g dill and gin into a food processor and blitz.
  • Spread over both sides of the trout until completely covered, then wrap in cling film, place on a tray (juices may escape) and refrigerate for 24 hours.
  • Unwrap the trout and gently rinse off the curing paste under slow running cold water.
  • Pat dry with kitchen towel.
  • Chop the remaining dill.
  • Spread the Dijon mustard thinly over the trout and coat well in the dill.
  • Wrap it tightly in cling film and refrigerate until needed.

To make the sauce

  • Mix together the mustard, honey and cider vinegar in a bowl.
  • Whisk in the olive oil then add the dill, lemon zest and juice and season with salt to taste.
  • Serve with slices of thinly carved trout gravadlax.
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