White’s Beetroot Cured Ocean Trout


2 Med Beetroot 200 gms raw coarsely grated
375 gms Castor Sugar
250 gms Rock Salt
1/2 Bunch of Coriander Chopped
1 Side of Skinless Ocean Trout
Approx (1 kg pin boned)
1 Cup of Salad Greens
100 gms Salmon Roe


2 Garlic Cloves
2 Egg Yolks
200 mls Olive Oil
4 Tbsp Lemon Juice
500 gms Capers
500 gms Cooked Sliced Potato
1 Baby Fennel Thinly Sliced


Combine beetroot, sugar, salt & coriander in a bowl. Place 2 sheets of plastic wrap overlapping and long enough to enclose ocean trout on work surface. Spread half the mixture over the plastic wrap. Place ocean trout fillet on the top and apply rest of the salt mixture on top. Wrap fish up tightly and place in glass casserole dish, leave to cure in the fridge for 8 to 24 hrs turning once. Cook potatoes until tender then drain and cool, slice into thin slices.

Aioli, process garlic, egg yolks in food processor until smooth with motor rinning gradually, add oil in a thin steady steam the lemon juice season, then add thinly sliced fennel capers and potato toss gently. Unwrap fish and wipe clean.

Serve thinly sliced ocean trout with potato salad, salad greens and salmon roe.