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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Piney-resinous berries — game, sauerkraut, brines, gin botanicals
Whole juniper — turkey brine, cured salmon, game, sauerkraut
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Piney-resinous berries — game, sauerkraut, brines, gin botanicals
Whole juniper — turkey brine, cured salmon, game, sauerkraut
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
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For trout, sprinkle trout with honey, salt and lime zest. Place sage on 1 fillet and top with other fillet, so flesh is sandwiched together. Wrap tightly in foil then place on a cutting board. Place another heavy board on top and chill overnight. For juniper cream, combine juniper berries and gin and set aside for 15 mins to swell. Whip cream until stiff then fold in horseradish and juniper mixture. Season and add lime juice to taste. Remove trout from foil and rinse with cold water. Slice meat thinly on a bias away from skin then discard skin. Serve garnished with lime slices and juniper cream.