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Court and Duncan - Beetroot Gravlax of Ocean Trout

with Radish & Pea Shoot Salad

Prep time:  30 mins (+marinating)    Cook time: 0    Serves: 6

Ingredients

1 side skinless trout

500ml beetroot juice

60ml Linie Aquavit

Salt and pepper, to season 

Creme fraiche, dill sprigs and finely chopped chives, to serve 

Rub

1 bunch dill, finely chopped

150g coarse sea salt

75g granulated sugar

2tbs white pepper, coarsely ground 

Dressing 

2tbs sherry vinegar 

2tbs olive oil

1 pinch brown sugar

Salad

250g heirloom tomatoes, halved

4 radishes, thinly sliced

1 cooked beetroot, thinly sliced

1 bunch snow pea shoots, trimmed

2tbs baby capers. drained 

1 blood orange, segmented 

1 pink grapefruit, segmented 

Method

  1. To make rub, combine all ingredients in a bowl. Place half the mixture in the base of a ceramic dish, place fish on top, then rub in remaining mixture.
  2. Pour over combined beetroot juice and Aquavit. Top with a layer of cling film or baking paper and weigh it down with another dish of equal size. Refrigerate overnight to marinate.
  3. To make dressing, whisk all ingredients together in a large bowl. Season. Add salad ingredients and toss to combine.
  4. Remove salmon from marinade. Rub away salt mixture, then thinly slice fish.
  5. Divide salad among serving bowls and top with sliced fish. Dot with crème fraîche and top with dill and chives to serve.
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