Recipe of the month

Pimm’s cured trout, horseradish and gooseberries from The Coach Makers Arms.

At The Coach Makers Arms they take their sourcing very seriously and only buy from farms that they trust; they have worked with Chalk Stream for many years who sustainably harvest beautiful trout by hand in Hampshire. Chalk Stream Trout are a heritage, British fish that offer a delicious, healthy and responsibly reared menu option. Pair with a bottle of Coates & Seely (just a couple of miles away from Chalk Stream) for the perfect summertime treat.

Cure Mix


13g castor sugar

17g table salt


Mix all ingredients together.

Curing Process


10g basil, chopped

10g mint, chopped

Zest of ½ orange

125ml Pimm’s

500g trout


1. Scale, fillet and pin bone the trout, we love doing this but you can of course buy it pre done. Our recommended supplier is the amazing Chalk Stream Trout in Hampshire.

2. Place the trout in a sealable container, skin side down.

3. Place the chopped herbs and orange zest on top of the trout flesh and then cover completely with the cure mix.

4. Carefully add the Pimm’s, seal the container and allow to cure for 36 hours in the fridge.

5. Once cured, wash it down under a cold tap and place on a board ready to cut.

6. At The Coach Makers Arms we love our trout cut thick to 8mm to perfectly balance the dish and bring through the fresh summery taste of Pimm’s.

Horseradish Cream


500g full fat cream cheese

250g sour cream

65g horseradish (from a jar)

1 shallots, finely diced

¼ tsp Tabasco

Juice of 1 lemon


1. Whisk the cream cheese and sour cream together until smooth.

2. Add the horseradish, shallots, tabasco, and lemon juice mix until combined.

3. Season to taste.

Pimm’s Gel


50g water

300g Pimm’s

100g Brandy (A fairly decent one)

100g apple juice

6g agar-agar                   


1. In a pot add the water and agar agar. Bring to the boil whilst whisking.

2. Quickly transfer the water to a container with the Pimm’s, apple juice and brandy in it. Whisk well until fully incorporated.

3. Chill and when solid, blitz until smooth.

Pickle for Gooseberries


100g shallots

700g sugar

700ml cider vinegar

3 lemons, zest & juice

1 thumb ginger grated

100g fresh gooseberries


1. Bring the sugar, vinegar, ginger, shallots, lemon juice and zest, to a boil then reduce the heat to a simmer. Allow to simmer for 20mins and then strain and cool.

2. Cut the gooseberries in half.

3. In a small container, add the halved gooseberries then just cover with the pickle mix.

Plating it up:

Place four pieces of trout in a line across the plate slightly separated. Using a piping bag carefully dot five dots of horseradish cream around and in between the trout, and do the same with the Pimm’s gel. Sprinkle halves of pickled gooseberries around the plate, then add thin slices of rye bread (in between each piece of trout). Then - if you're feeling really fancy - finish with micro basil to garnish!


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