Beetroot Cured Ocean Trout with Roasted Golden Beets, Tomato and Mustard Dressing

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. 1

   To cure the ocean trout, combine together all the cure ingredients except the trout side.

2. 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. 3

   Scrape and discard all the cure mixture and thinly slice the cured ocean trout side. Refrigerate until required.

4. 4

   Combine together the mustard, vinegar, olive oil and seasoning.

5. 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.