Negroni Cured Trout

Negroni week's been & gone but this one stayed.

Best devoured with a luscious white mould cheese.

Negroni Cured Trout


  • 400g Ocean Trout
  • 125g Himalayan Rock Salt
  • 125g Sugar
  • 1 serve of Negroni
  • 1 tbs chopped parsley


  1. Mix salt, sugar and Negroni together.
  2.  Skin the fish.
  3. Spread LARGE cling wrap flat and put half the curing mixture on the cling wrap, place trout on top and cover with the rest of the curing mix
  4. Wrap the cling wrap over the trout tightly so no air bubbles are present.
  5. Place it in a dish, with a heavy plate to weigh it down, in the fridge for 24-36 hours. Check in between for cureness level. Some like it more cure than others.
  6. Serve with chopped dill, a squeeze of lemon and creamy white mould cheese.