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Beetroot Cured Trout

Brought to you from the Good Food and Wine Festival 2012.



  • 1.

    Put trout in a deep tray.

  • 2.

    In a food processor blend all ingredients (except for crème freche, trout roe and horseradish) to make the marinade, saving two bunches of dill.

  • 3.

    Rub trout with the mixture and marinate for 3 hours.

  • 4.

    After 3 hours wash the trout fillet.

  • 5.

    Cut trout in half longways, sprinkle with chopped dill.

  • 6.

    Roll in to cylinders. Leave to rest overnight.

  • 7.

    Serve with creme fraiche, trout roe and fresh horseradish.

  • 8.

    Serve with a glass of champagne.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Beetroot Cured Trout.


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