Beetroot cured ocean trout with roasted golden beets, tomato and mustard dressing

This vibrant, eye catching dish delivers as much flavour as it does colour. A fantastic change-up for ocean trout lovers that are looking for a different way of preparing their favourite protein!

Beetroot cured ocean trout with roasted golden beets, tomato and mustard dressing
Preparation:
24 Hours
Cooking:
20 Minutes
Serves:
8

  • For the cured beetroot
  • 3 medium beetroots
  • 1 lemon (zested)
  • 1 bunch dill (chopped)
  • 1 bunch chives (chopped)
  • 1 tbsp Juniper berries (crushed)
  • 120g salt flakes
  • 120g Demerara sugar
  • 1 tbsp freshly cracked black pepper
  • 1 side ocean trout (pin-boned and skinned)
  • 8 small golden beetroots (boiled until tender)
  • 1 cup cooked quinoa
  • 1 cup assorted baby tomatoes (sliced)
  • 1/2 cup micro herbs
  • Mustard dressing
  • 1 tbsp Dijon mustard
  • 2 tbsp white wine vinegar
  • 6 tbsp extra virgin olive oil
  • Salt and pepper to taste

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