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


  • 1 side trout pinboned, skinless

  • 500g sugar

  • 500g salt

  • 2 chillies

  • 2 star anise

  • 5 limes juiced and zested

  • 2 lemons juiced and zested

  • 150ml fresh beetroot juice

  • 40ml Bertolli Extra Light Olive Oil

  • 4 bunches dill

  • 50ml pure creme fraiche

  • 50ml trout roe

  • 1 horseradish root


  • 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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 822kj
  • Fat Total 19g
  • Saturated Fat 4g
  • Protein 27g
  • Carbohydrate 142g
  • Sugar 130g
  • Sodium 1011mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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