This festive favourite never fails to impress. Inspired by Jamie Oliver’s original recipe, my version uses Australian ocean trout, which has a more delicate flavour than salmon, allowing the subtle aromatics of both cures to shine.

How is the trout cured?

The trout is cured twice—first with citrus, fennel and herbs, then with earthy beetroot for its striking ruby hue and gentle sweetness. The result is silky, elegant and perfect for entertaining. Served with a creamy horseradish dressing, crisp rye bread and fresh herbs, it’s an effortless centrepiece for Christmas, Easter or any special occasion.

How long does the trout take to cure?

Allow three days to complete the curing process. If time permits, leave the trout for two days in each cure to develop even deeper flavour and a firmer texture.

Chef’s tip

A long, flexible salmon knife makes all the difference when slicing cured trout. Chill the fish thoroughly before slicing and cut against the grain into wafer-thin slices for the best presentation.

Twice cured ocean trout with horseradish dressing

Recipe by Chef Sam Gowing

• Total Time45 minutes
• YieldServes 8–10 1x
• DietGluten Free

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Ingredients

Scale 1/2x1x2x3x

For the fish

1 whole side Australian ocean trout (approximately 1–1.2 kg), pin-boned

For the fish first cure

250 g rock salt

150 g caster sugar

2 lemons, finely zested

2 oranges, finely zested

2 tablespoons fennel seeds, lightly crushed

1 bunch dill, roughly chopped

Freshly ground black pepper

For the fish second cure

2 medium raw beetroot, peeled and coarsely grated

100 g rock salt

75 g caster sugar

1 tablespoon vodka (optional)

1 tablespoon freshly grated horseradish

For the horseradish dressing

200 g crème fraîche

2 tablespoons prepared horseradish cream

1 teaspoon Dijon mustard

1 tablespoon lemon juice

1 teaspoon lemon zest

Freshly ground black pepper

To serve

Microgreens

Fresh dill sprigs

Baby capers

Pickled cucumber ribbons

Lemon wedges

Dark rye bread or crispbread

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Instructions

1. Combine all ingredients for the first cure and spread half over the base of a non-reactive tray. Lay the trout skin-side down and cover completely with the remaining cure. Wrap well and refrigerate for 24 hours.
2. Remove the trout from the cure, rinse gently under cold water and pat completely dry.
3. Mix together the beetroot, salt, sugar, horseradish and vodka. Spread over both sides of the trout, wrap tightly and refrigerate for a further 24 hours.
4. Remove from the cure, rinse lightly and dry thoroughly. Wrap in clean baking paper or muslin and refrigerate overnight to allow the flavours to settle.
5. For the dressing, whisk together the crème fraîche, horseradish, Dijon mustard, lemon juice and zest. Season with freshly ground black pepper.
6. Using a very sharp knife, slice the trout as thinly as possible. Arrange on a serving platter with Pocket Herbs microgreens, dill, capers and cucumber ribbons. Serve alongside the horseradish dressing, rye bread and lemon wedges.

Notes

A long, flexible salmon knife makes all the difference when slicing cured trout. Chill the fish thoroughly before slicing and cut against the grain into wafer-thin slices for the best presentation.

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• Prep Time: 45 mins (plus 3 days curing)
• Category: Fish
• Method: Cure
• Cuisine: Modern Australian