Side Servings

Trout gravlax with quick pickled cucumber

By Abigail Donnelly
6
Easy
5 minutes, plus overnight chilling
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Ingredients

Method
  • 1 bunch beetroot, grated
  • 150 g brown sugar
  • ½ cup coarse salt
  • 1 vanilla paste
  • 1 lime, zested
  • 4 T good-quality gin
  • 2 trout sides
    • For the quick pickled cucumber, mix:

  • 1 cup white wine vinegar
  • ½ English cucumber, thinly sliced
  • 1 T dill, roughly chopped

Method

Ingredients
  1. Mix the beetroot, sugar, salt, vanilla seeds, lime zest and gin.
  2. Pack the cure mixture onto the trout, wrap tightly in clingwrap then chill for 6–8 hours, or until the trout has firmed up and taken on the colour of the beetroot.
  3. Rinse off the cure and pat the fish dry, then slice thinly. Serve with the quick pickled cucumber. The trout will keep in the fridge for a week.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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