Gin-cured trout with citrus dressing

Brush the trout fillet with half of the gin

Blitz the lemon and orange zest, salt and sugar together in a blender to make the cure

Layer the bottom of a container large enough to fit the fish in with half of the salt cure. Then lay the fillet on top, cover with the remaining salt cure and place in the fridge for 2 hours and 30 minutes, without covering it

Meanwhile, make a citrus dressing. Pour the lemon and lime juice into a large clean jam jar – this is 1 part of the dressing. Then add 2 parts vegetable oil to the citrus juice, 1 part extra virgin rapeseed oil, 1 part water, the honey and a pinch of salt. Screw the lid on, shake vigorously and test the balance – add more oil if it's too sour or more citrus juice if it's too oily. You can also add more honey and salt to taste, if desired. Set aside. (You will have more dressing than you’ll require for this recipe but it will keep well in the fridge and work with any salad)

Take the trout out of the container, rinse under cold water, pat dry and place on a clean chopping board. Slice the fish into 2.5–3mm slices

Char the orange segments with a blowtorch until caramelised

Place the sliced trout in the centre of each plate, brush again with the remaining gin and garnish with the orange segments, rock samphire, radish, herring roe, dill pickled gherkin and herb or flower garnish

Finally, spoon a few teaspoons of the citrus dressing over the trout and serve