Recipes

Beet Cured Trout Rosti with Mimosa Eggs and Trout Roe

Serves:
12
Time to prepare:
40 min
Time to cook:
20 min
  • Ingredients (Beet Cured Trout) Nutrition Facts

  • 4 Fresh trout fillets (each about 8 oz/227 g), skin on, pin bones removed and patted dry
  • 1 cup (250 mL)Brown sugar, packed
  • 1 cup (250 mL)Kosher salt
  • 1/4 cup (60 mL)Pink peppercorns, cracked
  • 4 cups (1 L)Red beets, peeled and finely grated
  • 2 tbsp (30 mL)Vodka
  • 1 Bunch dill, roughly chopped
  • Zest of 2 oranges
  • Ingredients (Potato Rosti)

  • 2 lb (1 kg)Russet potatoes, peeled
  • 1 tbsp (15 mL)Salt
  • 2 tbsp (30 mL)Canola oil
  • 2 tbsp (30 mL)Unsalted butter
  • Additional kosher salt for seasoning
  • Ingredients (To assemble)

  • 12 Slices of Beet Cured Trout
  • 1 Recipe Potato Rosti
  • 2 Hard-cooked eggs, peeled and chilled
  • 1/4 cup (60 mL)Crème fraîche
  • 1 tbsp (15 mL)Chopped chives
  • 2 tbsp (30 mL)Trout roe

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