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Beetroot cured ocean trout, crisp potato pancakes and herb labneh

Preparation

24 HRS

Cook time

20 MIN

Serves

5

Cost

$$$

Truly a festive dish to remember – a delightful layering of flavours with wow factor in every bite. The charmingly pink stained trout brings both an earthiness from the beetroots and a complementary zing from the gin and lemon, perfectly paired with golden crispy potato cakes, a dollop of creamy herby labneh, crowned with salmon pearls. For absolute perfection add a crisp glass of prosecco.

Ingredients

Cured trout 

  • 2 large (600g) beetroots, coarsely grated
  • 300g sugar
  • 300g rock salt
  • 70ml gin
  • 2 lemons, zested
  • 10g fennel seeds, toasted until they pop and are fragrant, lightly crushed
  • 500g ocean trout or salmon without skin

Labneh (makes about 14 balls)

  • 300g pot set Greek yoghurt
  • 1/2 cup tightly packed herb leaves – mint, parsley, dill
  • 80ml fruity extra virgin olive oil

Crispy potato cakes

  • 500g sebago (or any dry potato that is good for roasting) potatoes, peeled
  • 30g cornflour
  • 1/2 tsp paprika
  • Salt and pepper
  • Olive oil for frying

To serve

  • Salmon pearls
  • 170276 Bottega Vino Dei Poeti Prosecco Doc

Method

Shop featured  products

Bottega Vino Dei Poeti Prosecco Doc

Bidfood code 170276 

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