This recipe should be enough to cure a 1kg side of Trout which should be skinless and boneless.
250g Sea Salt
250g Caster Sugar
250g Cocoa Nibs.
6 Cardamon Pods
Blitz these together and add the juice and zest from 2 large oranges and 2 tablespoons of some pure organic Cocoa Powder.
Now add 150ml to 200ml of Pentland Hills Gin, the mixture should have the texture of very wet sand.
Rub the cure mix over both sides of the trout. If possible, put the Trout fillet into a dish about the same size as the fillet itself or cut down the fillet to fit, this will make sure that the Trout is well covered during the curing process. Pour the remainder of the cure mix over the Trout, cover with cling film and store in the fridge for around 12 hours, turning throughout.
Once ready the Trout will be firmer to touch and will have a light brownish colour to it. Now is the time to quickly wash the Trout fillets off under cold running water, do this quickly to start with as you can always wash again if too salty but be careful not to over wash as you will lose flavour.
The beauty of this cure is that it can be changed to suit your own tastes, you can add more or less of all the ingredients depending on your preference. You can also adjust the cure time and the amount you wash the cured fillet depending on the depth of flavour you are wanting.
Slice the cured Trout thinly to serve.