Serves 2

  • 250g beetroot
  • 50g sugar
  • 50g sea salt
  • Handful of freshly chopped dill
  • 2 trout fillets
  • ΒΌ cucumber
  • 75ml apple juice
  • 1tbsp apple cider vinegar
  • Radish
  • Red onion
  • Lime
  • Fresh thyme leaves


  • Prepare the cure by peeling the beetroot and grating into a bowl with the sugar, sea salt and chopped dill.
  • Blitz until smooth using a hand/stick blender.
  • Lay out the trout fillets in a lidded plastic box and cover them well with the cure.
  • Secure the lid and leave in the fridge for six hours to cure.
  • When ready to eat, make the dressing by chopping the cucumber into a bowl with the apple juice, the apple cider vinegar, and a pinch of salt.
  • Blitz until smooth. For an extra smooth sauce you can remove all bits by passing it through a muslin lined sieve.
  • Finally, carve the trout fillets into thin slices and lay on a plate, drizzling over some of the dressing with the rest on the side.
  • Finish with some sliced radish, a wedge of lime and some fresh thyme leaves.
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