• 1/2 Cup mayonnaise

• 1 pickle, finely diced

• 1 Tbsp capers, finely diced

• 1 Tbsp dill, finely chopped

• 1 Tbsp lemon Juice

• 1 tsp Worcestershire sauce

• 1 tsp dijon mustard

• Salt & pepper to taste

1 Catch and fillet trout.

2 Mix together gin, beetroot, sugar, and salt.

3 Place fillet in a zip lock bag & evenly cover the trout in beetroot cure, ensuring all the edges are covered.

4 Seal and place bag in the fridge for 2-3 days. Add a little weight on top and turn every day or so.

5 After being in the fridge for a few days, rinse off the remaining mixture with cold water, pat dry with a paper towel, and cut into thin slices.

6 Serve as is, on a bagel with cream cheese or in a salad. The rest is up to you!

7 Take pics of your dish and tag us, enjoy it with whanau and friends, and most importantly, have fun with it!