Ocean trout roe, radish sprouts, sourdough slices and cultured butter, to serve
25 gmsea salt flakes
10 gmraw caster sugar
10fresh or frozen raspberries, crushed
2 tbspraspberry vinegar
6native pepperberries (see note), crushed
400 gmpiece ocean trout, pin-boned
15 gmpeeled horseradish, finely grated
175 gmcrème fraîche
For marinated trout, combine ingredients except trout in a bowl. Spread half in the base of a plastic container, top with trout, then scatter remaining mixture on top, cover and refrigerate until for 1-2 hours to lightly marinate.
For horseradish cream, whisk ingredients in a bowl and season to taste.
Dice trout and toss in a bowl with radishes and shallot, then transfer to a plate. Whisk oil and vinegar in a small bowl, season to taste and spoon onto salad. Top with a dollop of horseradish cream, scatter with trout roe and radish sprouts, and serve with sourdough and butter.
NoteNative pepperberries are available from Herbie’s Spices (herbies.com.au). If they’re unavailable substitute crushed black peppercorns.