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