The curing mix is enough for up to 1kg fish (roughly a side of ocean trout).
- 500g ocean trout or salmon without skin
- 2 large (600g)
beetroots, coarsely grated
- 300g sugar
- 300g rock salt
- 70ml gin
- 2 lemons, zested
- 10g fennel seeds, toasted until they pop and are fragrant, lightly crushed
Makes about 14 balls or can be made and stored in a tub with a layer of herbs and olive oil and used as a spread.
- 300g pot set Greek yoghurt
- 1/2 cup tightly packed herb leaves – mint, parsley, dill
- 80ml fruity extra virgin olive oil
Crispy potato cakes
- 500g sebago (or any dry potato that is good for roasting) potatoes, peeled
- 30g cornflour
- 1/2 tsp paprika
- Salt and pepper
- Olive oil for frying
- Salmon pearls to serve
1. To cure the trout
2. To make the labneh
3. To make the potato cakes
Grate the peeled potatoes with a medium grater, put the grated potato into a clean cloth and squeeze out all excess moisture. Put the squeezed potato into a bowl, add the cornflour, paprika and generously season with salt and freshly ground black pepper, mix to combine.
To make the potato cakes, heat a heavy based frying pan over a medium heat, coat the base of the pan in a thin layer of olive oil. Put heaped tablespoons (about 20-30g) of the potato into the pan, flattening with a spatula as they cook, cook for 2-3 minutes each side until crispy golden and cooked through. For a breakfast dish you can make larger potato cakes the same way using a half cup measure.