The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Hendrick’s gin-cured trout with buttermilk blini

You'll need to begin this recipe a day ahead.

You'll need

100 gm sea salt flakes 100 gm caster sugar 100 ml Hendrick’s gin (see note) Finely grated rind of 2 lemons, plus lemon wedges to serve 1 side of ocean trout (about 1.1kg), pin-boned, skin on ¼ cup (loosely packed) each mint and flat-leaf parsley, finely chopped   Buttermilk blini 125 gm plain flour 40 gm buckwheat flour (see note) 5 gm dried yeast 175 ml milk 2 eggs, separated 150 ml buttermilk 2 tbsp finely chopped flat-leaf parsley 25 gm butter, coarsely chopped


  • 01
  • Combine salt, sugar, gin and half the lemon rind in a bowl, stir to combine. Place a piece of plastic wrap longer than the trout fillet on a work bench and scatter a little salt mixture over plastic. Lay trout on top, pat remaining mixture onto flesh. Wrap and refrigerate, turning once, until lightly cured (8-10 hours). Wipe off salt mixture and liquid with absorbent paper, scatter over chopped herbs and remaining lemon rind, pat well into flesh, wrap with plastic wrap and refrigerate until required.
  • 02
  • For buttermilk blini, sift flours into a large bowl, add yeast and a pinch of salt, stir to combine and form a well in the centre. Warm milk in a small saucepan over low heat until lukewarm, remove from heat, whisk in yolks, then add to flours and stir to combine. Add buttermilk and parsley, stir until a batter forms. Cover and set aside to prove (1 hour). Whisk eggwhite and a pinch of salt in a separate bowl until soft peaks form, gently fold through buttermilk mixture. Heat one-third of butter in a large non-stick frying pan over medium heat, add tablespoons of blini mixture and cook until bubbles form (2-3 minutes), turn, cook until golden (30 seconds), then remove from pan. Wipe out pan with absorbent paper and repeat with remaining butter and batter.
  • 03
  • Thinly slice cured trout with a sharp knife and serve with buttermilk blini and lemon wedges.

Note Hendrick's gin is available from select bottle shops. You can substitute another good-quality gin. Buckwheat flour is available from select health-food shops.

At A Glance

  • Serves 8 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Drink Suggestion

Hendrick’s martini.

Featured in

Nov 2010

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.