This is a simple, but elegant salad. The beetroot not only adds a fantastic colour to the dish, it also imparts the freshwater trout with an earthy flavour. You’ll need to prepare the trout a few hours before the rest of the salad.
- 30 ml apple cider vinegar
- 70 ml extra-virgin olive oil
- salt and pepper, to taste
- 1 large grapefruit
- 1 large handful wild rocket leaves
- 60 g goat’s curd
- 2 tbsp salmon roe
- 2 fillets freshwater trout, skin on, pin-boned
- 1 large beetroot
- 200 g salt
- 100 g sugar
- 2 tbsp verjuice
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Curing time 2 hours
For the beetroot-cured trout, run your fingers over the trout to make sure all the bones have been removed. Grate the beetroot into a shallow ceramic dish, then add the salt, sugar and verjuice and combine well. Add the trout and turn to coat well, making sure you cover the fillets with the curing mixture. Refrigerate for 2 hours, turning the fillets over half way through.
Rinse the curing mixture from the trout and pat dry. Using a sharp filleting knife, slice the fillets thinly across the grain.
Using a sharp paring knife, peel the grapefruit, removing all of the white pith. Slice out the segments of grapefruit from between the membranes.
In a large stainless steel bowl, mix the vinegar and olive oil together, then season with salt and pepper. Toss the rocket leaves through the dressing, then spread over a large serving plate. Scatter with the grapefruit segments, then top with the sliced fish. Crumble the goat’s curd over the top of the salad, then use a teaspoon to sprinkle over the salmon roe. Serve immediately.
This recipe is from Gourmet Farmer Afloat.