James Golding’s Maple Cured Trout Tartare

Dry cure ingredients

• 2 tbsp rock salt
• 40g maple sugar
• 1 tsp black pepper
• Zest of 1 lemon, 1 tbsp of juice
• 2 tbsp chopped dill or flat-leaf parsley
• 2 trout fillets

Shallot dressing ingredients

• 2 shallots, finely chopped
• Zest and juice of 1 lemon
• 2 cloves of garlic, crushed with skins on
• 5 stalks of dill
• 300ml rapeseed and olive oil mixed
• 2 tbsp maple vinegar
• Sprig of fresh thyme

Beetroot dressing ingredients

• 200g soured cream / crème fraîche
• 250ml beetroot juice (from a jar of pickled beetroot)
• 2 tbsp horseradish cream / grated horseradish root

Trout dressing ingredients

• 3 or 4 chopped radishes
• 1 tbsp capers
• Handful of chopped parsley
• Juice of half a lemon
• 1-2 tbsp maple vinegar

1. Place the dry-cure ingredients in a deep tray, mix together and place the trout fillets on top and cover with dry-cure mix. Cover with cling film and refrigerate for 1 hour to infuse.
2. In a small saucepan, gently heat finely chopped shallots, garlic, maple vinegar, lemon zest and the herbs cook until tender with the rapeseed and olive oil mix.
3. In a small bowl, whisk together beetroot juice, horseradish and soured cream.
4. Remove the fish from the fridge. Gently shake off excess dry-cure mix and carefully dice trout fillets into 1cm cubes.
5. Place in a bowl and add capers, chopped parsley and lemon juice, splash of maple vinegar and stir together.
6. To serve, spread beetroot and horseradish cream onto the plate in a circular motion. Using a small round mould, spoon trout tartare into the middle. Spoon over your shallot, lemon and caper dressing – decorate with radishes to finish and sprig of dill.