TASMANIAN HONEY CURED OCEAN TROUT

By BobD

Ingredients

• Tasmanian Honey Cured Ocean Trout, Potato Pikelets and Beetroot Relish
• 20 about 20 “pikelets”
• Cured Ocean Trout
• 1 1 1 side Ocean Trout or Tasmanian salmon, pin boned
• 1/3 1/3 1/3 cup Tasmanian Honey (try Lavender, Manuka or Christmas bush)
• 1/2 1/2 1/2 cup Murray River Salt
• 1/4 1/4 1/4 cup chopped dill
• Pikelets
• 1 1 1 cup mashed potato
• 2 2 2 tablespoons flour
• 2 2 2 eggs
• 1/3 1/3 1/3 cup buttermilk
• 2 2 2 tablespoons snipped chives
• Salt and freshly ground pepper
• Olive oil, for cooking
• Beetroot Relish
• 1 1 1 tablespoon red wine vinegar
• 1 1 1 teaspoon sugar
• 1 1 1 large beet, finely grated
• Yogurt Sauce
• 1/4 1/4 1/4 cup each plain yogurt
• 1/4 1/4 1/4 cup sour cream
• 1 1 1 tablespoon chopped fresh dill

Details

Servings 20

Preparation

Step 1

To cure the fish, lay the fillet, skin side down, on a large sheet of plastic wrap on an oven tray. Gently
soften the honey over warm water and brush over the fish. Cover with the dill and salt and refrigerate for 6 hours or overnight. Rinse off salt crust, pat dry and, when ready to serve, slice thinly.

Combine the relish ingredients and the yogurt ingredients in separate bowls, and refrigerate until ready
to use.

To make the pikelets, combine the ingredients, except the oil, in a large bowl and mix well.

Heat a thin
layer of oil in a non-stick pan and add 1-2 tablespoonfuls of the pikelet mix. Cook 1-2 minutes or until base is golden brown and crisp.

Flip and cook a minute longer, or until firm and browned. Place on a paper towel in a low oven to keep warm and crisp while you cook the remainder.

Serve hot topped with a dollop of the sauce, a strip of salmon and the beet relish. Definitely a dish for a good glass of Tasmanian bubbles!