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Beetroot Stained Salmon Trout


1 whole side salmon trout – about 300-500g
4 to 5 beetroot, skinned and grated
Zest of 1 lemon
1 bunch dill, finely chopped
2 tsp salt
2 tsp sugar


  1. Place the whole side of salmon trout into a baking tray.
  2. Mix the rest of the ingredients and then pack the mixture on top of the salmon.
  3. Cover the salmon with clingwrap and then place something heavy on top of the salmon (like a big, heavy cookery book!!)
  4. Leave “marinading” in the fridge for about three hours, depending on the thickness of the trout. If the trout is very thick you could leave it in the fridge overnight.
  5. To serve, slice thinly and place on stenalder bread, bruschetta or rosti with a dollop of crème fraiche.