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

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.

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