Beetroot Cured Trout

I first tried this at a restaurant in Bondi for my brother Gareth's birthday lunch, my aunt Lou (co-foodie) and I thought it was the dish of the day! So I have found a way to replicate it here. The beetroot as the cure, turns the fish a lovely pink and seems to balance the oiliness of the fish so well. It looks stunning on the plate and tastes delicate and decadent all at once, so although so simple it is a perfect celebration dish.

Pictured: Beetroot Cured Trout

2 fresh trout fillets, skinned
1 med beetroot, peeled
1 tbsp sea salt
1 tbsp sugar
1 tbsp vodka
1 tbsp chopped fresh dill

Pin-bone the trout and discard any fatty parts.

Roughly grate the beetroot and mix with the remaining ingredients.

Put 1/3 of the mix in a non-reactive dish, place trout on top and cover with remaining mix.
Leave covered overnight in the fridge, turn trout over and re-cover with beetroot mix until ready to serve.

Rinse and pat dry. Heat a little oil in a pan and sear on both sides quickly. Break into desired pieces.

Serve with a salad - adding some cucumber and apple would go perfectly. If you add to pasta or a potato salad etc it will colour the dish pink so place carefully on top at the end.