Baking
57 recipes
If you love gravlax, then this is a recipe for you.
I first tried this at a restaurant in Bondi for a birthday lunch, where my auntie Lulu (co-foodie) and I thought it was the dish of the day! It looks stunning on the plate and tastes delicate and decadent all at once. The beetroot as the cure, not only turns the fish a lovely pink, but it also seems to balance the oiliness of the fish so well.
So, although such a simple idea, it is a wonderful celebration dish. Feels like a party as soon as you serve it.
For a classy starter I recommend serving on a blini pancake with a dollop of crème fraiche and a spoon a caviar.
Serves 4 -6 as an entrée. DF. GF
Pictured: Beetroot cured trout in a salad
Ingredients
- 2 fresh trout fillets, skinned
- 1 med beetroot, peeled
- 1 tbsp sea salt
- 1 tbsp sugar
- 1 tbsp vodka
- 1 tbsp chopped fresh dill
- To Serve – either in a salad or with blinis/toasts/baguette, with crème fraiche/sour cream (add some horseradish for extra flavour).
- I recommend the Ocean blue brand of blinis – they toast up well in a frypan or in toaster bags, or grill/oven them in a big batch.
- Pin-bone the trout and discard any fatty parts.
- Roughly grate the beetroot and mix with the remaining ingredients.
Method
Put 1/3 of the mix in a non-reactive dish, place trout on top and cover with remaining mix.
Leave covered overnight in the fridge, turn trout over and re-cover with beetroot mix until ready to serve.
Rinse and pat dry. Heat a little oil in a pan and sear on both sides quickly. Break into desired pieces.
Serve as suggested above in a salad or with blinis and crème fraiche.
You could also add to a simple pasta with a little extra olive oil, vodka and herbs; or as part of a potato salad with a simple dressing and mixed greens etc.
Dietary preferences
- Gluten-Free with ingredient checks
- Dairy-Free with ingredient checks
