AT A GLANCE
"Dill-cured trout served with potato cakes and horseradish cream may be somewhat traditional to some and a luxury to others like me," Moran says. "With a tweak of grated beetroot and onion bleeding richer hues and oomph, may the luxury live on." Start this recipe a day ahead to cure the trout.
|01||Pound dill, rind, garlic and juniper berries with a mortar and pestle to a coarse paste, add sugar and salt, mix well to combine, then rub mixture generously all over both trout fillets. Place in a non-reactive container and refrigerate overnight to cure.|
|02||Shake off cure mix and pat each fillet dry with paper towels, then remove skin and thinly slice trout with a sharp filleting knife.|
|03||For beetroot and potato cakes, place potatoes in a saucepan with a generous pinch of salt, cover with cold water, and bring to the boil over medium heat. Drain immediately and when cool enough to handle, coarsely grate potatoes into a bowl. Add beetroot, onion and thyme, season to taste and mix well. Form mixture into 10 round, flat patties, roughly 75gm each, pressing firmly together and set aside on a tray.|
|04||Heat duck fat or oil in a large frying pan and shallow-fry patties in batches, turning occasionally, until golden and crisp on each side (3-6 minutes). Drain on paper towels and serve immediately with slices of dill-cured trout and topped with a dollop of crème fraîche, finely grated horseradish and radish sprouts.|
2013 PORT PHILLIP “SALASSO” ROSÉ. , suggested by MATT HARDY