For the sea trout and cure

A 350g piece of skinless, boneless sea trout (or salmon as a substitute)
100g coarse sea salt
100g granulated sugar
10g juniper berries – chopped
6g white peppercorns – crushed
½ bunch dill coarsely chopped
1 tsp each finely grated zest of lemon and bergamot (or lime as a substitute)
100ml approx. of aromatic gin such as Stratford Gin

  • Combine the salt, sugar, dill and spices in a bowl. Add the gin little by little to give a texture a bit like wet sand.
  • Lay half the mixture on a stainless steel or glass tray, place the sea trout on top and cover with the rest of the mixture. Cover with cling film and leave in the fridge to cure for around 12 to 16 hours or until firm to the touch. Turn the fish over after 6 hours.
  • Remove from the salt mixture & rinse briefly under cold water. Dry well and reserve in the fridge, covered.

For the smoked baby beets

2 bunches of mixed colour baby beets
Salt and pepper
100ml virgin rapeseed oil
A sprig of thyme
1 clove garlic – peeled and cut into 3
2 tbsp wood chippings – beech for preference

  • Trim the leaves from the beets, wash thoroughly and package them in foil with salt, pepper, a piece of garlic, sprig of thyme and a little rapeseed oil. Bake in a preheated 170c oven until the beets are tender when tested with the point of a knife.
  • Remove from the oven, when cool enough to handle rub the skins off with your fingertips
  • Then rinse briefly under cold water, arrange them on a wire rack to fit over a deep roasting tray. Place the chippings in the tray and heat on the hob until smoke rises. Place the rack of beets over the smoking tray and cover with foil
  • Allow to smoke for a few minutes depending on the smoke density, when you are happy with the level of smoke remove and chill the beets. Turn off the heat source under the tray and carefully pour in some cold water, leave to cool down.

For the horseradish sorbet

150g water
50g sugar
100g liquid glucose
100g Colman’s horseradish sauce
6g sorbet stabiliser (optional)
250g yoghurt
250g soured cream
Pinch of salt
20g lemon juice

  • Mix the sugar with the sorbet stabiliser (if using)
  • Place the water, sugar mixture and glucose in a pan & bring to the boil. Remove from the heat and cool.
  • Add the rest of the ingredients to the cold syrup, leave to stand for 20 minutes then pass through a fine sieve.
  • Churn in an ice cream machine and reserve in the freezer

To Serve

1 small shallot – finely diced, rinsed in cold water and squeezed dry
A handful of washed watercress sprigs
Some shredded raw candy stripe beetroot
Extra virgin rapeseed oil
Calamansi vinegar (or cider vinegar as an alternative)
A sprinkle of sourdough crumbs toasted with rapeseed oil

  • Cut the sea trout into a 3mm dice then mix with a little diced shallot and rapeseed oil. Cut the baby beets into quarters, season and dress with calamansi vinegar and rapeseed oil.
  • Arrange the diced sea trout on each plate, add the beets then a scoop of sorbet. Finish with the shredded beetroot, sourdough crumbs and the watercress