Beetroot Cured Ocean Trout with fennel, orange and nigella seed salad, horseradish crème fraiche

Beetroot Pickle (for curing)

6 small beetroot, cooked, peeled and grated
1 cup water
½ cup sugar
½ cup malt vinegar
½ tsp chilli flakes
½ tsp fennel seeds
½ tsp whole cloves
Salt and pepper to taste


1. Add all ingredients to a medium saucepan and on a high heat bring to boil.

2. Reduce heat to a simmer and allow to cook until liquid has reduced by half.

3. Remove from heat and allow to cool completely.

Ocean Trout

One side fresh ocean trout or salmon, skin on

Curing Method

1. Place the side of fresh fish skin down on a tray lined with cling wrap. Use enough wrap to allow you to wrap the whole side of fish tightly and completely.

2. Heavily season fish with salt and pepper, next completely cover the flesh with the cooled pickled beetroot. Ensure that the fish flesh is completely covered by the pickle.

3. Fold over the excess cling wrap, enveloping the fish, and seal tightly.

4. Refrigerate for at least 24 hours (up to 48 hours is good) to allow the fish to cure.

Horseradish Crème Fraiche

200g crème fraiche
2 to 3 tbsp grated horseradish, fresh or jarred
Lemon juice (half a lemon)
Salt and pepper to taste


Combine all ingredients well, season to taste, then refrigerate.

To Serve

Remove approximately half of the beetroot pickle, thinly slice the fish and serve with horseradish crème fraiche and a salad of shaved fennel, orange segments and toasted nigella seeds.

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