Pickled Salmon Trout & Baby Potatoes recipe | TASTE

Ingredients

• 250 g filleted salmon trout
• Sea salt, for sprinkling
• 1 onion, thinly sliced
• A few springs dill, plus extra for garnishing
• Baby potatoes, boiled, for serving
• Crème fraîche, for serving
• For the pickling mixture:
• 1/2 cup white wine vinegar
• 1/2 cup water
• 3 T sugar
• 1 bay leaf
• 1 t mustard seeds
• 1 star anise
• 1/2 t coriander seeds
• 1 t black peppercorns
• 1 t sea salt
• For the beetroot salad:
• 1 x 200 g julienne beetroot
• 1/2 cup orange juice
• 2 T lemon juice
• 1 clove garlic, crushed
• Sea salt and freshly ground black pepper
• 2 T olive oil
• 1/2 t orange zest, grated (optional)