There’s nothing quite like a seafood dish on Good Friday. With Easter just around the corner, we’re excited to kick things off with a beautiful Beetroot-Cured Ocean Trout starter. This recipe is by Donna Hay and pairs beautifully with the fruit-forward freshness of our 2019 Cosa Nostra Vermentino.
Ranked as number one Vermentino in Australia by The Real Review with 5 stars and 95pts, we think you’ll love this wine match too.
“The wine is juicy and gently tropical in the mouth, with good acid balance… not too dry and not too sweet.” ~ Huon Hooke.
With only 130 dozen made, grab it while it’s here!
Beetroot-Cured Ocean Trout
- 2 tbsp black peppercorns, lightly crushed
- 3 large beetroot (600g), peeled and coarsely grated
- ½ cup chopped dill sprigs
- 1.2kg rock salt
- 1 cup (220g) caster sugar
- 1 x 400g piece sashimi-grade ocean trout, skin removed and pin-boned
- ¾ cup (180g) creme fraiche
- 2 tsp grated horseradish
- 1 sourdough baguette, thinly sliced and toasted
- 2 bulbs baby fennel (260g), trimmed and thinly sliced using a mandolin
- store bought pickled red onions, to serve
- micro (baby) flat leaf parsley leaves (optional), to serve
- sea salt and cracked black pepper, for sprinkling
- Place the pepper, beetroot, dill, salt and sugar in a large bowl and mix to combine. Spread half the mixture into the base of a glass or ceramic baking dish. Top with the trout and the remaining beetroot mixture to coat. Cover with plastic wrap, top with a small tray and weigh down with 2–3 cans of tomatoes or beans. Refrigerate for 4 hours (but no longer).
- Remove the trout from the beetroot mixture, brushing away any remaining salt with a pastry brush. Using a sharp knife, thinly slice the trout.
- Place the crème fraîche and horseradish in a small bowl and mix to combine.
- Top the baguette slices with a little of the crème fraîche mixture, fennel, trout, onion and parsley. Sprinkle with salt and pepper to serve. Serves 4 as a starter
Tip: The cured trout will keep tightly covered in plastic wrap in the refrigerator for up to 3 days.
Photography: Chris Court
Recipe: Donna Hay