The jewel of any Finnish fish table is home-cured fish. Have you tried flavouring it with rye gin?

These easy recipes make starters for parties and get-togethers. Try them on rye bread on an ordinary day too – when it comes to combining flavours, the sky's the limit. Here are a couple of recipes to get you started. You might not need any others.

Rye gin cured rainbow trout

800 g rainbow trout fillet

4 cl rye gin

1 tbsp granulated sugar

4 tbsp coarse sea salt

Dried juniper berries

Fresh rosemary

Method

Rinse and dry the fillet. Pour the rye gin over the fish. Sprinkle the sugar and salt over it. Season with fresh rosemary and dried juniper berries. Wrap tightly in foil and leave to cure in the fridge for 1.5–2 days. Slice the cured fish thinly and serve as you like.

Try this too

Pink rye gin cured rainbow trout

800 g rainbow trout fillet

4 cl pink rye gin

1 tbsp granulated sugar

4 tbsp coarse sea salt

Fresh rhubarb slices

Fresh rosemary

Method

Rinse and dry the fillet. Pour the pink rye gin over the fish. Sprinkle the sugar and salt over it. Season with fresh rhubarb and rosemary. Wrap tightly in foil and leave to cure in the fridge for 1.5–2 days. Slice the cured fish thinly and serve as you like.