BEETROOT-CURED OCEAN TROUT

Serves 4 as a starter 1 X 400G PIECE SASHIMI-GRADE OCEAN TROUT, SKIN REMOVED AND PIN-BONED

¾ CUP (185G) CRÈME FRAÎCHE

2 TEASPOONS STORE-BOUGHT GRATED HORSERADISH+ 1 SOURDOUGH BAGUETTE, THINLY SLICED AND TOASTED 2 BULBS BABY FENNEL (260G), TRIMMED AND THINLY SLICED USING A MANDOLINE STORE-BOUGHT PICKLED RED ONIONS, TO SERVE MICRO (BABY) FLAT-LEAF PARSLEY LEAVES++ (OPTIONAL), TO SERVE

SEA SALT AND CRACKED BLACK PEPPER, FOR SPRINKLING BEETROOT-CURING MIXTURE 2 TABLESPOONS BLACK PEPPERCORNS, LIGHTLY CRUSHED 3 LARGE BEETROOT (600G), PEELED AND COARSELY GRATED

½ CUP CHOPPED DILL LEAVES

1.2KG ROCK SALT

1 CUP (220G) CASTER (SUPERFINE) SUGAR

1 To make the beetroot-curing mixture, place the pepper, beetroot, dill, salt and sugar in a large bowl and mix to combine. Spread half the beetroot-curing mixture into the base of a glass or ceramic baking dish. Top with the trout and the remaining curing mixture to coat. Cover with plastic wrap, top with a small tray and weigh down with 2-3 tin cans or a heavy saucepan. Refrigerate for

4 hours (but no longer).

2 Remove the trout from the beetroot-curing mixture and use a pastry brush to brush away any remaining salt. Use a sharp knife to thinly slice the trout.

3 Mix the crème fraîche and the horseradish in a small bowl to combine.

4 Top the baguette slices with a little of the crème fraîche mixture, fennel, trout, pickled onions and micro parsley. Sprinkle with salt and pepper to serve.

+You can buy ready-grated horseradish in jars at supermarkets and greengrocers.

++Micro herbs are available from greengrocers, farmers’ markets and select supermarkets. If you can’t find any, use regular herbs.