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Chef’s Recipe: Viper Gin Cured Trout with a Horseradish Crème Fraiche & Rye Crisps

20th Feb 2019

Fresh from Executive Chef Matthew Street and the kitchen of The Eastbury in Sherborne, Dorset – a dish that pays homage to Matthew’s ethos of using as much as he can from natural surroundings. Curing is a fantastic way to add incredible flavour to a dish and what better ingredient than Gin to cure with. This dish makes use of the amazing mix of ten carefully selected botanicals in Dorset’s handcrafted and lovingly distilled Viper Gin.

Skill level 3 (1 simple to 5 being complex and challenging) 


Viper Gin Cured Trout

  • 75g salt
  • 75g caster sugar
  • 1 teaspoon grated lime zest plus ½  lime juice
  • ½ teaspoon pink peppercorns
  • 1 cinnamon stick
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon juniper, lightly crushed
  • 60ml Viper Gin
  • 1 Cucumber
  • 1 tablespoon mint leaves
  • 5 sugar snap peas
  • Extra virgin olive oil
  • 2 tablespoons Creme Fraiche
  • Teaspoon of fresh horseradish

Rye crisps

  • 125g Rye
  • 75g water
  • Pinch of salt


Step 1
Combine salt, sugar, zest, pink peppercorns, spices, juniper berries and Viper Gin. Spread half the spice mixture in a glass or ceramic dish. Add fish, skin-side down, and cover with remaining spice mixture. Cover with clingfilm and chill overnight, turning fish after 12 hours and spooning any liquid in the dish over the top. Remove trout from the dish, reserving any liquid, and rinse. Pat dry with paper towel.

Step 2
Mix together the ingredients for the rye crisps so it’s in a dough. Roll it out. Place on a thin tray and bake at 170 * for 8 – 10 minutes. Take out of the oven and rest.

Step 3
Very thinly slice cucumbers lengthways (a mandolin is ideal) and marinate in the reserved liquid for 10 minutes. Drain off excess liquid.

Step 4
Very thinly slice trout on the diagonal, discarding skin. Mix crème fraîche with the fresh horseradish and spoon onto the plate. Arrange the sliced trout on top of the horseradish crème fraîche. Scatter with cucumber, squeeze of lime, mint and sugar snap peas. Drizzle with olive oil and serve with rye crisps.

eastbury exterior for recipe-min

Seasons Restaurant at The Eastbury Hotel, Long Street, Sherborne, Dorset, DT9 3BY

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