Name: Dill-cured rainbow trout with beetroot and potato cakes and fresh horseradish
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10
Ingredients: 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

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.

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Serves 10

Prep

30M

Cook

20M

Total

50M

Ingredients

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

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.