Blood Orange, Beetroot and Raasay Gin-Cured Sea Trout

We are lucky to have a small, family-run sea trout farm in Carbost, just off the shore by the café. Their trout is packed full of flavour and is a great alternative to farmed salmon, which has had such a negative ecological impact.

Curing trout is incredibly simple to do and makes a great addition to scrambled eggs or served on its own as a starter with a simple aioli and some lemon wedges.