Cucumber Collins paired with Cured Ocean Trout with Gin Mill Cucumber

By / Food / July 26th, 2013 / 1

Just like they are cucumbers were a hugely popular feature in many of the hors d’oeuvres served during the Roaring Twenties. Cucumbers are refreshing and tasty all on their own. They also jazz up an hors d’oeuvre with their beautiful translucence. Chef Vitiello says, “the cured ocean trout tartare offers a modern take on gravlax, a favourite of the 1920s. The inclusion of the gin along with juniper berries and lemon zest will bring out the flavours in this perfect pairing with the Cucumber Collins cocktail. With summer’s heat here to say, at least for a while, this is the perfect pairing for the backyard or cottage.

Cured Ocean Trout with Gin Mill Cucumber

Cucumber Collins paired with Cured Ocean Trout with Gin Mill Cucumber

Rating: 51

Ingredients

  • 6 oz Ocean Trout, skinless
  • 1 Tbsp Juniper berries, finely chopped
  • 1 tsp Lemon zest
  • 2 tsps Parsley, chopped
  • 3 Tbsps Sugar
  • 4 Tbsps Kosher salt
  • Ocean Trout Tartare:
  • 6 oz Cured Ocean Trout, finely diced
  • 1 tsps Extra-virgin olive oil
  • 1 Tbsp Chives, chopped
  • 1/8 tsp Grated lemon zest
  • 2 Tbsps Red apple, finely grated
  • 1/2 tsp Shallot, minced
  • 1 large English cucumber
  • Salt and pepper to taste
  • Bombay Sapphire Gin
  • Chive pieces for garnish

Instructions

  1. Mix all ingredients well.
  2. Starting with a fresh 6 oz. filet of skinless Ocean Trout, ensure all pin bones are removed, place trout on a sheet of cling film and liberally cover with cure on both sides.
  3. Wrap tightly and refrigerate for at least 6 hours or preferably overnight. When the trout is finished curing remove from cling film, rinse and pat dry.
  4. Ocean Trout Tartare Method:
  5. In a medium bowl, add the ocean trout, olive oil, chopped chives, apple and lemon zest.
  6. Slice cucumbers into half inch rounds. Gently remove the seeds with a small spoon, leaving a slight indentation, deep enough to hold the tartare.
  7. Toss cucumber slices gently with Bombay Sapphire Gin.
  8. Top each cucumber slice with a spoon full of the tartare mixture and garnish with chives.

Drink Suggestion:

Cucumber Collins

https://quench.me/food/cucumber-collins-paired-with-cured-ocean-trout-with-gin-mill-cucumber/

Cucumber Collins

The Collins is a very classic cocktail that dates back to at least 1874. First printed in the 1876 edition of Jerry Thomas’ The Bartender’s Guide, the name is thought to come from The Great Tom Collins hoax of 1874. This updated version includes the addition of Martini Bianco, sparkling apple cider, Angostura bitters and cucumber for a modern twist.

Cucumber Collins paired with Cured Ocean Trout with Gin Mill Cucumber

Ingredients

  • 2 oz Bombay Sapphire
  • 2/3 oz Fresh lemon juice
  • 2/3 oz Martini Bianco
  • ½ oz Simple syrup
  • 2 oz Sparkling Apple Cider
  • 2 dashes Angostura bitters
  • Cucumber peel

Instructions

  1. Build and stir ingredients (except angostura & tonic) well with ice.
  2. Add tonic, garnish and bitters
  3. Garnish: Cucumber peel
  4. Glass: Highball glass
https://quench.me/food/cucumber-collins-paired-with-cured-ocean-trout-with-gin-mill-cucumber/
ABOUT THE AUTHOR

Rosemary Mantini has always loved words. When she isn't working as the Associate Editor at Tidings Magazine, she's helping others achieve their writing dreams, and sometimes she even relaxes with a good book and a glass of wine.

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