Cornish Gin & Beetroot-cured Chalk Stream Trout, Dill & Lemon Rodda’s Cornish Clotted Cream with a Chive & Spring Onion Scone

Method

Tools:

• Vegetable peeler
• Food processer
• Frying pan
• Dish
• Cling film
• Kitchen paper
• Jug
• Stand mixer with paddle
• Baking tray
• 50mm round cutter
• Pastry brush
• Teaspoon

1. Cure the trout (this can be done up to 5 days in advance)

• Peel the beetroot and place it in a food processor. Next place a frying pan over medium heat and toast the coriander, fennel and whole black peppercorns until fragrant and aromatic – this will only take a few minutes. Add the toasted spices to the processor with the beetroot, Cornish sea salt, sugar, gin, lemon zest and dill then blend until you get a smooth paste.
• Then place your trout in a suitably sized dish and rub this paste all over the trout and cover with cling film. Place in the fridge to cure for 12 hours.
• Remove the cured trout from the fridge and rinse in cold water to remove the excess cure, herbs and spices. Pat dry with clean kitchen paper, cover with cling film and reserve in the fridge until you need it.

2. Make your chive scones

•  Preheat your oven to 180°C.
• Combine the Greek yoghurt, buttermilk, egg yolks and malt extract together in a jug, mix well and store in the fridge.
• Combine the two flours, salt, baking powder and two cheeses in the bowl of a stand mixer fitted with a paddle. Add the butter and mix on a slow speed for 10-15 minutes until you achieve a breadcrumb-like texture. Alternatively, mixing by hand will be just as effective.
• Add the chopped chives and spring onions to the buttermilk mix, and with the mixer on low speed pour the entire contents of the jug into the dry ingredients. Stop the machine when you have a rough dough then tip out onto a lightly floured work surface and bring the dough together by hand.
• Next roll out your dough into a round 2 cm high slab. Slide your dough onto a tray, cover with cling film and chill in the fridge for 15- 20 minutes.
• Remove the scone dough from the fridge and using a 50mm round cutter cut out your 8 scones. Flour well before cutting out each one and press the cutter in a straight downward motion. Tap out firmly and confidently onto the baking sheet. Make sure all your scones are presented with the smoothest side facing up and are well spaced.
• Next, carefully brush the top of each scone with the remaining egg yolk. Bake in your pre-heated oven for 12-14 minutes until golden brown and risen.
• Remove from the oven and allow to cool to room temperature.

3. Assemble the dish

• Pre-heat your grill on its highest setting.
• Slice the trout into 1⁄2 cm slices with a sharp knife. Brush each slice with some extra virgin olive oil and “season” with lemon zest.
• Cut each scone in half and toast under the pre-heated grill. Arrange 4–5 slices of sliced trout on each toasted scone half, then add a teaspoonful of Rodda’s Cornish clotted cream on top. Season the clotted cream with a small pinch of cayenne pepper.
• Slice the reserved spring onion very thinly at a 45-degree angle and separate the rings. Arrange a few rings on each dish, then finish each topped scone with a few sprigs of dill and a drizzle of extra virgin olive oil.