This week's high-country river trout recipe celebrates real 'get away from it all' wild fare

23 May 2019
Hot-smoked high-country river trout by (Sydney, Australia)

True 'get away from it all' wild fare with this week's recipe for high country river trout, shared by Sydney, Australia's,

This dish is all about celebrating the colour and flavours of autumn. The beautiful luminous trout, the golden linseed, the vibrant beets and dill oil. The combined flavours create lovely harmony - the smokiness of the trout, the salty sweetness of the beets, the crunch of the linseed, the sweet and sour of granny smith apple, the creamy heat of the horseradish - all deliver a wonderful umami.

Hot-smoked high-country river trout

with roasted beets, green apple, linseed and horseradish cream


Prep time: 20 MINUTES | Cook time: 50 MINUTES


  • 300g hot smoked rainbow trout cut into 2 cm cubes


  • 100g Greek yoghurt
  • 1 tbsp horseradish relish
  • Juice of ½ lemon


  • 2 medium-sized beetroots (we use golden and purple beets)
  • 1 cup rock salt


  • 40g golden linseed
  • 50ml boiling water


  • 100g olive oil
  • 1 bunch dill


  • Green apple matchsticks
  • Dill sprigs

LET’S GET STARTED Prepare the salt-baked beets.

Preheat oven to 170°C. Prepare a suitable baking tray by placing a layer of rock salt for the beetroot to sit on. Place the beetroot on the salt and bake in the oven for 45 minutes or until tender enough for a knife to pass through. Remove from oven and allow to cool. Once cool enough to handle, peel and then slice into ½ cm rounds.

Linseed Cracker Place the linseed in a suitable bowl and pour over the boiling water. Season with salt, mix and then allow to sit for 15 minutes. Pour the mix onto a baking tray lined with greaseproof paper and then spread out thinly with a spatula. Bake at 170ºC for 15 minutes or until dehydrated and crisp.

Horseradish Cream Mix together the yoghurt, horseradish and lemon juice. Blitz with a handblender until smooth.

Dill Oil Pick the sprigs of dill from the bunch, reserve the stalks for another purpose. Place the oil and dill in a pan and heat to 80ºC, carefully transfer the mix to a high-powered blender and blitz. Pass the mix through a fine strainer and chill immediately to preserve the vibrant colour.

PLATING THE DISH Place the horseradish cream in the base of a shallow bowl and then spread a layer with the back of a spoon. Layer slices of the roasted beets and add the cubes of trout or any other smoked fish that will work well. Garnish with the linseed crackers, apple matchsticks, dill sprigs, raddichio leaves, and finish with vibrant dill oil. (Sydney, Australia) (Sydney, Australia)

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