Other Recipes

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

White’s Beetroot Cured Ocean Trout

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.

Call us for more information about our range of fresh fish or fill out our seafood enquiry form. We also have a tempting range of fresh shellfish to select from.