Pickled Beetroot Cured Ocean Trout with Fennel, Orange Salad & Horseradish Crème Fraiche | Essential
While a half side of premium fish might sound a touch luxurious it's surprising just how much volume cured fish is produced and how long it will last in your refrigerator,
Keywords
- pickled
- beetroot
- cured
- ocean
- trout
- fennel
- orange
- horseradish
- crème
- fraiche
- recipe
- food
- recipes
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Cooking tools:
- Saucepan
- Stove
- Tray
- Plastic wrap
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Skillet
- Peeler
- Refrigerator
- Serving platter
Ingredients
- 6 small beetroot, cooked, peeled and grated
- 1 cup water
- ½ cup sugar
- ½ cup malt vinegar
- ½ tsp chilli flakes
- ½ tsp fennel seeds
- ½ tsp whole cloves
- Salt
- pepper
- One side fresh ocean trout or salmon, skin on
- Pickled beetroot, grated
- 200g crème fraiche
- 2 to 3 tbsp grated horseradish, fresh or jarred
- Lemon juice (half a lemon)
- shaved fennel (and tops for garnish)
- sliced orange segments
- toasted nigella seeds
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