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Beetroot cured trout recipe
A stunning no-cook starter from Sian Hughes (@recipebreakout): trout fillets cured in beetroot, sugar and salt, then served with a fresh cucumber and apple dressing
(recipe created by Sian Hughes / @recipebreakout, with thanks to Chalk Stream Food)
This beetroot cured trout is not only stunning to look at, but absolutely delicious. Created by Sian Hughes, also known as @recipebreakout, with thanks to Chalk Stream Food, it is a summery treat that is perhaps best shared in the fishing hut.
Curing is a way of preserving fish as an alternative to smoking it. The trout is not cooked: instead, a cure of salt and sugar draws out moisture and firms the flesh, making it good to eat. Here it is served with a light cucumber and apple dressing that cuts through the richness of the fish.
Ingredients
For the cure
- 250g beetroot
- 50g sugar
- 50g sea salt
- Handful of freshly chopped dill
For the trout
- 2 trout fillets
For the cucumber and apple dressing
- ¼ cucumber
- 75ml apple juice
- 1 tbsp apple cider vinegar
- Pinch of salt
To finish
- Radish, sliced
- Red onion, sliced
- Lime, cut into wedges
- Fresh thyme leaves
How to make beetroot cured trout – step by step
- Step 1. Make the cure. Peel the beetroot and grate it into a bowl with the sugar, sea salt and chopped dill. Blitz until smooth using a hand or stick blender.
- Step 2. Lay the trout fillets in a lidded plastic box and cover them well with the cure. Secure the lid and leave in the fridge for six hours to cure.
- Step 3. When you are ready to eat, make the dressing. Chop the cucumber into a bowl with the apple juice, the apple cider vinegar and a pinch of salt. Blitz until smooth. For an extra-smooth sauce, pass it through a muslin-lined sieve to remove any bits.
- Step 4. Carve the cured trout fillets into thin slices and lay them on a plate. Drizzle over some of the dressing, keeping the rest on the side. Finish with sliced radish, sliced red onion, a wedge of lime and fresh thyme leaves.
Tips for the best beetroot cured trout
The cure does the work, so use the freshest trout fillets you can find: chalkstream trout is ideal. Six hours in the fridge gives a firm, well-seasoned result; leaving it much longer will make the fish saltier and firmer still, so taste a thin slice before serving if you have left it longer. Passing the dressing through a muslin-lined sieve is optional, but it gives a noticeably smoother, cleaner sauce.
Serving suggestion
Carve the trout thinly and serve as a summery starter or light lunch, with the extra dressing alongside for spooning over. It travels well, which is what makes it such a good thing to share in the fishing hut.
In association with the British Trout Association.
Frequently Asked Questions
What is beetroot cured trout?
Beetroot cured trout is raw trout that has been preserved using a cure of grated beetroot, sugar, salt and dill rather than being cooked or smoked. The salt and sugar draw out moisture and firm the flesh, making it good to eat, while the beetroot gives the fish its deep colour. It is left in the fridge for six hours before serving.
Can I use salmon instead of trout?
Yes. The same beetroot, sugar and salt cure works well with salmon fillets, which is the classic fish for this style of curing. Keep the curing time and method the same and adjust only for the thickness of the fillets.
How long should the trout cure for?
Leave the fillets in the cure, covered and in the fridge, for six hours. That is long enough for the salt and sugar to firm and season the fish without making it too salty. Once cured, carve and serve.
Is cured trout safe to eat without cooking?
The trout is not cooked, but the salt and sugar cure preserves the fish and makes it good to eat. Use very fresh fillets from a trusted source, keep everything cold and refrigerated throughout, and eat the trout once it is cured rather than leaving it to sit.
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