Beetroot Cured Trout, Cucumber and Apple Dressing

Ingredients

Serves 2

• 250g beetroot
• 50g sugar
• 50g sea salt
• Handful of freshly chopped dill
• 2 trout fillets
• ¼ cucumber
• 75ml apple juice
• 1tbsp apple cider vinegar
• Radish
• Red onion
• Lime
• Fresh thyme leaves

Method

• 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.