Beetroot gravlax with goat's curd

Name: Beetroot gravlax with goat's curd
Prep time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 2 beetroots, coarsely grated; 1 cup chopped dill; Finely grated zest of 1 lemon; 1/4 cup (60ml) gin; 250g each caster sugar and rock salt; 1kg skinless ocean trout fillet, pin-boned; 2 tbs Dijon mustard; 2 cups chopped herbs (such as dill, chervil, chives and flat-leaf parsley); Goat curd’s, to serve

Rate now

30m

Jump to recipe

by Valli Little

delicious. team

Oct 03, 2015

It's gravlax gone rogue, stained pink with beetroot to look extra impressive.

2 beetroots, coarsely grated
1 cup chopped dill
Finely grated zest of 1 lemon
1/4 cup (60ml) gin
250g each caster sugar and rock salt
1kg skinless ocean trout fillet, pin-boned
2 tbs Dijon mustard
2 cups chopped herbs (such as dill, chervil, chives and flat-leaf parsley)
Goat curd’s, to serve

Method

1.

Combine beetroot, dill, lemon zest, gin, sugar and salt in a bowl. Spread half the mixture over the base of a glass or ceramic dish large enough to hold trout. Place the trout on top, then cover with remaining beetroot mixture. Cover with plastic wrap and chill overnight or up to 24 hours.
2.

The next day, remove trout from dish, discarding curing mixture. Rinse under cold water and pat dry with paper towel. Place trout on a platter. Spread with the mustard and top with herbs. Using a sharp knife, slice very thinly on the diagonal. Serve trout with goat's curd.

Rate now