Dill-cured rainbow trout with beetroot and potato cakes and fresh horseradish


"Dill-cured trout served with potato cakes and horseradish cream may be somewhat traditional to some and a luxury to others like me," Moran says. "With a tweak of grated beetroot and onion bleeding richer hues and oomph, may the luxury live on." Start this recipe a day ahead to cure the trout.

You'll need

1 cup (loosely packed) fresh dill Finely grated rind of 1 orange 1 garlic clove, coarsely chopped 1 tsp juniper berries 110 gm (½ cup) caster sugar 145 gm (½ cup) coarse salt 1 rainbow trout (around 1kg), filleted, skin on, pin boned To serve: crème fraîche, horseradish root and radish sprouts   Beetroot and potato cakes 1 kg Desiree potatoes (about 3 large), peeled, halved 1 beetroot, peeled, coarsely grated 1 onion, coarsely grated Handful thyme, finely chopped 250 gm duck fat or canola oil

Method

  • 01
  • Pound dill, rind, garlic and juniper berries with a mortar and pestle to a coarse paste, add sugar and salt, mix well to combine, then rub mixture generously all over both trout fillets. Place in a non-reactive container and refrigerate overnight to cure.
  • 02
  • Shake off cure mix and pat each fillet dry with paper towels, then remove skin and thinly slice trout with a sharp filleting knife.
  • 03
  • For beetroot and potato cakes, place potatoes in a saucepan with a generous pinch of salt, cover with cold water, and bring to the boil over medium heat. Drain immediately and when cool enough to handle, coarsely grate potatoes into a bowl. Add beetroot, onion and thyme, season to taste and mix well. Form mixture into 10 round, flat patties, roughly 75gm each, pressing firmly together and set aside on a tray.
  • 04
  • Heat duck fat or oil in a large frying pan and shallow-fry patties in batches, turning occasionally, until golden and crisp on each side (3-6 minutes). Drain on paper towels and serve immediately with slices of dill-cured trout and topped with a dollop of crème fraîche, finely grated horseradish and radish sprouts.

At A Glance

  • Serves 10 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 10 people

Drink Suggestion

2013 Port Phillip “Salasso” Rosé.

Featured in

Jun 2014

You might also like...

A culinary Tour de France

recipes

T-bone steaks with garlic buttered mushrooms and mash

Beef cheek recipes

recipes

Spiced lamb chops with silverbeet, chickpeas and yoghurt

Crisp-skin trout with grapefruit, walnut and radicchio salad

recipes

Steak with sweet and sour beetroot and horeseradish creme fraiche

Roast snapper with mandarin and fennel sauce

recipes

Good Luck Pinbone's Sichuan chilli eggplant with wood-ear fungus

Deep-fried chicken with finger-lime sauce

recipes

conversion tool