Sea Trout Gravadlax Hungarian Horseradish & Beets……

By Simon  , , , , , , ,   ,

March 6, 2018

Lets visit Scandinavia...... Today were using beautiful fresh wild sea trout, I suppose the more traditionalists would want Salmon....

Marinated in Sea salt, handfuls of fresh dill, vodka, soft dark brown sugar, orange & lemon, served with a kicking Hungarian horseradish & beetroot salad....oh yer not forgetting a few shots of our favourite Black cow vodka, served straight from the freezer.....

  • Yields: 4 Hungry mouths as a delicious sharing starter....

Ingredients

SEA TROUT GRAVADLAX

300 g Wild sea trout skin on, ask your lovely fishmonger to pinbone and cut into 2 equal fillets

2 tbsp Heaped dark soft brown sugar

35 ml Black cow vodka.......Pop the bottle in the freezer ready to serve a shot or two with the Gravadlax......

Course sea salt

2 Lemons "woken up" juiced and zested

1 Orange, zested

2 Handfulls of fresh dill

HORSERADISH BEETS.......

1-2 tbsp Grated horseradish root

4 tbsp Heaped soured cream

2-3 Medium beetroots, boiled, peeled and rough chopped

1 Lemon, woken and quartered to serve

Directions

Place the sugar, vodka, 3 heaped tablespoons of sea salt, the zest of the orange and the zest of 1 lemon into a bowl. Pick the dill leaves, reserve by placing in a bowl of cold water in the fridge, finely chop the dill stalks and combine well into the sugary vodka mixture, pop in the trout fillets, coating well in the marinade, cover with clingfilm, placing in the fridge for 5-6 hours....

Into a bowl place the soured cream, grated horseradish, cooked and rough chopped beets, juice and zest of 1/2 lemon, season with salt, taste and adjust to your buds, chill until ready to serve....

Remove trout from fridge, remove from marinade and wipe any excess salt discarding, chop reserved dill leaves, scattering over the trout fillets.... If you plan to serve later sandwich the fish skin side outwards, wrapped in clingfilm in the fridge until needed.

To serve..... Remove the clingfilm, peel away the trout skin, serve on a groovy board finely slicing the fish with a pile of horseradish beetroot salad, a scattering of dill leaves, lemon wedges and a stack of lightly toasted rye bread.... Enjoy........Oh and don't forget a shot or two of freezer chilled Black cow....

Delicious served the traditional way with slices of lightly toasted rye bread, lemon wedges and shots of Black cow vodka served straight from the freezer.....

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