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

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.