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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
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At A Glance

  • Serves 10 people

Drink Suggestion

2013 Port Phillip “Salasso” Rosé.

Featured in

Jun 2014

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