Beetroot Cured Ocean Trout

Name: Beetroot Cured Ocean Trout
Ingredients: 2 tablespoons black peppercorns, lightly crushed; 3 large beetroot (600g), peeled and coarsely grated; ½ cup chopped dill sprigs; 1.2kg rock salt; 1 cup (220g) caster sugar; 1 x 400g piece sashimi-grade ocean trout, skin removed and pin-boned; ¾ cup (180g) crème fraîche; 2 teaspoons grated horseradish+; 1 sourdough baguette, thinly sliced and toasted; 2 bulbs baby fennel (260g), trimmed and thinly sliced using a mandolin; store-bought pickled red onions, to serve; micro (baby) flat-leaf parsley leaves (optional), to serve; sea salt and cracked black pepper, for sprinkling

www.donnahay.com.au

An elegant starter with luxe melt-in-your-mouth trout and rich crème fraîche wonderfully compliments the beetroot flavours.

Keywords

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cloudy bay
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dinner
beetroot
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ocean trout
fish
recipes
cured fish

View full recipe on www.donnahay.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.

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