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"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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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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