2 red chillies, finely chopped
25g/1oz sea salt
1 tbsp. black pepper
Handful fresh coriander, chopped
50ml/1.75fl. oz vodka
2 lemons, juiced
Vodka Trout Carpaccio
In a bowl, combine the chilies with the sugar, salt and pepper. Lay the fillets, skin side down, on a large plate and coat in the chilli cure, pressing the mixture into the flesh. Scatter over the chopped coriander and place one fillet on the top of another, flesh together. Transfer carefully to a zip-lock bag.
Mix together the vodka and lemon juice then pour this mixture into the zip-lock bag. Close, ensuring you remove as much air as possible. Place the bag into a flat bowl or baking tray and put a plate on top. Weigh down with two tins, or whatever is to hand, and place in the fridge for 48 hours.
Remove from the cure, shake off any excess, then place the fish on a chopping board with the flesh side up. Slice the trout thinly (excluding the skin) and serve on a board or arrange on a plate with some shredded salad leaves.