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.
Ocean Trout Tartare Method:
4. In a medium bowl, add the ocean trout, olive oil, chopped chives, apple and lemon zest.
5. Slice cucumbers into half inch rounds. Gently remove the seeds with a small spoon, leaving a slight indentation, deep enough to hold the tartare.
6. Toss cucumber slices gently with Bombay Sapphire Gin.
7. Top each cucumber slice with a spoon full of the tartare mixture and garnish with chives.

Drink Suggestion:

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