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!

- Preparation:
- 24 Hours
- Cooking:
- 20 Minutes
- Serves:
- 8
Ingredients
- 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 Huon 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
Method
-
1
To cure the ocean trout, combine together all the cure ingredients except the trout side.
-
2
Place half the mixture evenly onto a cling-film lined tray and lay the ocean trout side on top. Cover with the remainder of the mixture, cover with the cling-film and refrigerate for 24 hours.
-
3
Scrape and discard all the cure mixture and thinly slice the cured ocean trout side. Refrigerate until required.
-
4
Combine together the mustard, vinegar, olive oil and seasoning.
-
5
Drizzle a circle of dressing onto a plate and arrange 4 slices of cured ocean trout to one side. Place two tablespoons of the seasoned quinoa onto the plate and top with the halved beet, a selection of tomatoes slices and top with the micro herbs. Season with pepper and serve immediately.
Beetroot Cured Ocean Trout with Roasted Golden Beets, Tomato and Mustard Dressing