Chalk Stream Trout, Golden Beetroot, Sour Cream, Elderflower Recipe - Great British Chefs

Name: Chalk Stream Trout, Golden Beetroot, Sour Cream, Elderflower Recipe - Great British Chefs
Ingredients: 500g of trout fillet, skin, bones and bloodline removed; 125g of sea salt; 125g of cane sugar; lemon zest, from 1 lemon; 1 golden beetroot; 75g of rice wine vinegar; 30g of water; 25g of caster sugar; 5g of elderflower cordial; 330g of golden beetroot juice; 110g of sour cream; 30g of soy sauce, gluten-free; 24g of lemon juice; 6g of salt; 22g of elderflower cordial; 25g of olive oil; 25g of trout roe; borage; viola flowers

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This light starter from Stu Deeley involves home-cured and smoked trout, which is served with a very simple beetroot sauce, and pickled beetroot and trout roe garnish.

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