Chefs' Recipes

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

Australian Gourmet Traveller recipe for dill-cured rainbow trout with beetroot and potato cakes and fresh horseradish by Sean Moran.
Dill-cured rainbow trout with beetroot and potato cakes and fresh horseradish

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

Ben Dearnley
10
30M
20M
50M

Ingredients

Beetroot and potato cakes

Method

Main

1.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.
2.Shake off cure mix and pat each fillet dry with paper towels, then remove skin and thinly slice trout with a sharp filleting knife.
3.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.
4.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.

Drink Suggestion: 2013 Port Phillip “Salasso” Rosé. Drink suggestion by Matt Hardy

Notes

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