New Starter: Cured Scottish trout in 12 year old Tomatin

Cured Scottish trout in 12 year old Tomatin served in a refreshing salad of crispy native apple & ginger


4 x 120gr Trout fillets pin boned & skinned
2 cox pippin or Braeburn apples
2” knob of fresh ginger grated (grated in to a towel & wring out for ginger juice)
1 box of watercress
1 x 25ml Tomatin 12yr old malt
1tbsp Summer harvest rapeseed oil


1.    Mix 25ml of ginger juice with 25ml malt & set aside
2.    Cut apples with skin on into julienne
3.    Toss apples & watercress in remaining ginger juice with rapeseed oil
4.    Season very slightly with sea salt
5.    10 minutes before serving pour ginger/malt mix over trout fillets
6.    Serve salad mix in bowl and lay cured fillet over the top 

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