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

  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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