Ingredients
- 1 side of trout (800g-1kg) skin on and pin boned
- 4 large beetroots, peeled
- 350g sea salt
- 150g demerara sugar
- 2 lemons, zested
- 2 oranges, zested and juiced
- 1 bunch dill, chopped
- 1 large cucumber, thinly sliced
- 1 onion, peeled and thinly sliced
- 100g fine salt
- 150ml white wine vinegar
- 1 tbsp mustard seeds
- 80g caster sugar
- 8 cloves
- 1 tsp ground turmeric
- Half a cinnamon stick
1. For the trout: Grate the beetroot into a bowl and add the sugar, salt, lemon zest, orange juice and zest and dill and mix altogether. Place the trout in a tray and cover with the cure mixture.
2. Apply cling film on top of the trout and put in the fridge for eight hours, turning the trout over after four hours.
3. Remove the trout and run under cold water to remove excess cure mixture. Place the trout on a clean cloth to dry off. When serving, slice the trout very thinly, making sure not to slice any of the skin.
4. For the pickles: Mix the sliced cucumber, onion and salt together and place in the fridge for two hours. Wash the salt off under cold water and dry the cucumber and onions on a clean cloth.
5. In a pot, add the vinegar, mustard seeds, sugar, cloves, turmeric and cinnamon and bring to the boil. Pour over the cucumber and onion and allow to cool. It is ready to use immediately once cooled. Store in an airtight jar.
