Beetroot-and-gin-cured trout with celeriac and dill remoulade

Serves 4 A dish to use up the last of the season’s beetroots.

For the trout

— 1 large beetroot, peeled and roughly chopped — 1 fennel bulb, roughly chopped

— 20g black peppercorns — 5g fennel seeds

— 20g juniper berries — 1 bunch dill

— 500g coarse sea salt — 160g caster sugar — 100ml gin

— 1 side of trout, scaled and pin-boned

For the remoulade

— 1 medium celeriac, peeled and sliced into fine strips — 30g lilliput (baby) capers, drained

— 30g gherkins, chopped — 1 bunch dill, chopped, plus extra to garnish — handful of chopped parsley — 10g wholegrain mustard — 100-120g mayonnaise, to taste — lemon juice, to taste Place the beetroot, fennel, spices and dill in a blender. Pulse until it has a coarse consistency. Transfer to a bowl, add the salt, sugar and gin, and mix well. Place half of this mixture in a container that will hold the trout snugly.

Place the trout on top and gently add the remaining mixture on top of the fillet, ensuring that the fish is fully covered. Leave it in the marinade for four hours in the fridge. After this time, carefully remove the trout, rinse well under cold water and dry well with a kitchen cloth. Once dry, slice to the thickness you like. Place all the ingredients for the remoulade in

abowland mix well, adding lemon juice to taste. Serve with the trout and a garnish of dill. Clockwise from top left

Westcott at work; the Netherwood estate; pheasants ready to be plucked; the 1,200acre estate; Westcott and Peta Darnley; Pensons restaurant