Beetroot Cured Ocean Trout
An elegant starter with luxe melt-in-your-mouth trout and rich crème fraîche wonderfully compliments the beetroot flavours.
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.
Cooking tools:
- Mandoline
- Kitchen scale
- Grater
- Pastry brush
- Mortar and pestle
- Baking dish
- Plastic wrap
- Tray
- Can
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Toaster
- Measuring cup
- Measuring spoon
- Refrigerator
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
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