Beetroot Cured Ocean Trout | Donna Hay

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