This festive favourite is always a hit. My recipe was inspired by this one by Jamie Oliver. I prefer ocean trout as flavour is more subtle than salmon, allowing the nuances of both cures to shine through. Allow up to 3 days to complete the process, and if you have more time, then keep curing for 2 days per cure. Enjoy.

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   Twice cured ocean trout with horseradish dressing

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   • Author: Samantha Gowing

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   Ingredients

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   Cure 1
   1.5 kg ocean trout fillet, skin off, pin boned
   2 beets, peeled, cut into 4 pieces
   
   1 orange, zest only
   
   2 lemons, zest only
   
   6 tablespoons salt
   
   2 tablespoons coconut sugar
   
   50 ml sake
   
   Cure 2
   1 bunch dill
   
   1 bunch coriander
   
   1 tablespoon juniper berries, crushed
   
   2 tablespoons coconut sugar
   
   2 tablespoons pink peppercorns
   
   50 ml sake
   
   To serve
   
   a few handfuls watercress, well washed and dried
   
   1 punnet micro herbs, snipped
   
   4 lime cheeks
   
   For the horseradish dressing
   
   6 egg yolks
   
   1 lemon, juice only
   
   1 tablespoon white balsamic vinegar
   
   1 cup macadamia oil
   
   1 clove garlic
   
   1 tablespoon horseradish
   
   1 teaspoon Dijon mustard
   
   Pinch salt

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   Instructions

   Cure 1

   1. Place fish in a large oval dish.
   2. In a food processor place beets, zest, sugar and salt.
   3. Blitz into a smooth paste.
   4. Spoon sake over fish, then paste the cure over the fish using a spatula.
   5. Cover entirely with the paste cover with cling wrap and chill 24 hours.

   Cure 2 

   1. Blitz the ingredients for the second cure in a food processor.
   2. Spoon sake over fish, then paste the cure over the fish using a spatula.
   3. Cover entirely with the paste, cover with cling wrap and chill for at least 24 hours.

   To serve

   1. Make a salad of watercress and micro herbs.
   2. Finely slice trout and arrange on a platter.
   3. Add lime and serve with horseradish dressing.

   For the dressing

   1. Place egg yolks, lemon juice, vinegar, salt and garlic in a food processor.
   2. Pulse until well combined.
   3. Gently add the macadamia oil in a slow steady stream so as to thicken slightly.
   4. You will have a thick but pourable mayonnaise style dressing.
   5. Add horseradish and mustard and pulse again to combine. Check seasoning.
   6. Transfer to a glass jar and refrigerate until required for up to 3 days.