Made this up after buying a nice piece of locally caught freshwater trout. I think that it would be even better if you were to hot-smoke it. Apply the rub between two and twelve hours before cooking.
Mix up the following then rub on to the flesh of the fish (enough for four servings):
- 1 tbsp sea/rock salt.
- 1 tbsp black peppercorns crushed.
- 1 tbsp ground cumin.
- 1 tbsp ground coriander.
- 2 tsp caraway seed.
- 2 tsp dried tarragon.
- 2 tsp dried thyme.
- 2 tsp chilli powder.
- Zest of one lemon.
To drizzle on top when cooked melt some butter in a pan, add the juice of the lemon you used above, a pinch of salt, one crushed clove of garlic, and a handful of chopped coriander. Simmer for a couple of minutes.