- 250 g filleted salmon trout
- Sea salt, for sprinkling
- 1 onion, thinly sliced
- A few springs dill, plus extra for garnishing
- Baby potatoes, boiled, for serving
- Crème fraîche, for serving
- For the pickling mixture:
- 1/2 cup white wine vinegar
- 1/2 cup water
- 3 T sugar
- 1 bay leaf
- 1 t mustard seeds
- 1 star anise
- 1/2 t coriander seeds
- 1 t black peppercorns
- 1 t sea salt
- For the beetroot salad:
- 1 x 200 g julienne beetroot
- 1/2 cup orange juice
- 2 T lemon juice
- 1 clove garlic, crushed
- Sea salt and freshly ground black pepper
- 2 T olive oil
- 1/2 t orange zest, grated (optional)
Sprinkle the salmon trout with sea salt and leave for 1/2 hour. Rinse well and pat dry. Cut into chunks and layer with onion and dill in a glass jar or bowl.
Bring the pickling mixture to a boil. Reduce the heat and simmer, half-covered, for about 10 minutes. Pour over the salmon trout. Stir with a knife to remove any air bubbles.
Cool to room temperature and chill for at least 24 hours before serving. The salmon trout will keep for about a week in the fridge.
To make the beetroot salad, simmer the beetroot, covered, in the orange and lemon juices, along with the garlic and seasoning, for 7 minutes, or until just tender. Add the olive oil and mix. Add the orange zest, if using.
Serve the fish with warm baby potatoes, beetroot salad and crème fraîche. Garnish with fresh dill.
Cook's note: Prepare the trout the day before, then there’s only the potatoes to cook and the beetroot salad to make for dinner.