The earthy notes, omega 3 rich fish and sharp acid in this recipe are such a delight. And they’re backed up by it just looking so darn pretty. The pomegranate I’ve use dto gasrnish it are completely optional I just had some on hand. But the creamy yoghurt dressing and punchy pickled vegetables are a must.

I love this as a celebratory brunch option o a shared starter. it’s also perfect on a grazing table as it looks incredible. I just used an ocean trout tail as I didn’t warnt to make a whole heap (my partner isn’t super into seafood) but you could just double the recipe for the whole side. It would also work wonderfully with salmon.

Most recipes call for raw beetroot but I like the sweeter flavour the cooked beetroot imparts and steaming ti is so easy. Just trim the beetroot wash and place in a steamer for 30 minutes or until tender. Let them cool and then rub the skin off. It’s important the beetroot is completely cold before using it as you don’t want to cook your fish with residual heat!

You can serve this simply as is or with crackers, crostini or fresh bread – all would be delicious! I think it’s perfect for Christmas thanks to those gorgeous jewelled tones.

Would easily serve 10 as a starter

Ingredients

600g ocean trout tail, pin boned with skin on.

Cure 

1 medium cooked beetroot (approx 250g), roughly chopped

1/3 cup coconut sugar (can just use caster if you don’t have that)

150g himalayan salt or rock salt

3 tsps fennel seeds

1 tsp white pepper

Salad

1 small fennel bulb, outer layer removed then finely sliced

1 zucchini, finely sliced

1 tsp lemon zest

1/2 tsp salt

3 Tbs lemon juice (approx 1 lemon or use 2Tbs white wine vinegar and a pinch of sugar)

1/3 cup dill roughly chopped

1 Tbs pomegranate aerils/seeds

Sauce

2/3 cup thick yoghurt (greek strained is perfect) or creme fraiche

2 Tbs finely chopped dill

Directions

Place all cure ingredients in a food processor and blend until you have a rough paste. Spread 1/2 of it into a non-reactive dish (I use ceramic). Place the fish skin side down on top and then spread the remaining cure over top.

Cover with cling wrap or (the bag your fish came in if you are cling wrap free!) and then place a few cans or something heavy on top to weight down. Refridgerate for 36 -48 hours (depending on what is convenient). Turn after 24 hrs.

Toss together salad ingredients, excluding dill, place in a non reactive sealed container and allow to pickle for 24-48hrs.

After 36-48 hours of curing time, wash the cure off in ice cold water. Pat dry. I like to remove the skin by peeling back with a sharp knife. I also cut the end I will be cutting from off for presentation purposes.

Mix the sauce ingredients together.

When ready to serve, drain the salad, add the dill and pomegranate (if using) and scatter over the top, place the sauce on the side and cut thin slices. Alternatively cut thin slices of the fish until it is all sliced up and arrange on a plate interpresed with salad.

HH. x