• 1 filet Ontario rainbow trout, skin on
  • 2 fl oz Georgian Bay Gin
  • 110 g Kosher salt
  • 125 g white sugar
  • 9 g juniper berries, crushed
  • 6 g pink peppercorns, crushed
  • 1/2 lemon, juice and zest


Combine the gin, salt, sugar and spices in a bowl. Spread half of this curing mix on a flat tray, just larger than the size of the filet of trout. Lay the trout, skin side down, on the bed of curing mix. Spread the rest of the curing mix over the top of the fish. Cover and let sit in the fridge for 12 hours to cure. Serve with creme fraiche, dill and cucumber and enjoy on toasted sourdough.