Ingredients

• 2 beetroots, coarsely grated
• 1 cup dill, chopped
• Finely grated zest of 1 lemon
• 1/4 cup (60ml) gin
• 250g caster sugar
• 250g rock salt
• 1kg skinless ocean trout fillet, pin-boned
• 2 tablespoons Dijon mustard
• 2 cups mixed herbs, chopped (see Notes)
• Goat's curd, to serve

Homemade rye and ale crisps

• 250g dark rye flour, plus extra to dust
• 3/4 cup (180ml) wheat-free beer

Method

• Step 1 Combine beetroot, dill, lemon zest, gin, sugar and salt in a bowl. Spread half the mixture over the base of a glass or ceramic dish large enough to hold trout. Place the trout on top, then cover with remaining beetroot mixture. Cover with plastic wrap and chill overnight or up to 24 hours.
• Step 2 The next day, make rye & ale crisps: Combine flour in a bowl with 1/2 tsp salt. Make a well in the centre and pour in the beer. Bring mixture together with your hands until a firm dough forms. Add 1-2 tbs more flour if the dough is too wet. Turn onto a floured surface and knead until smooth and combined. Cover and set aside for 15 minutes to rest.
• Step 3 Divide dough into 16 portions. On a lightly floured surface, roll each portion into a long strip, 1mm thick. Heat a large dry frypan over medium-high heat and cook two crisps at a time for 2-3 minutes each side until crisp. Cool on a wire rack.
• Step 4 Remove trout from dish, discarding curing mixture. Rinse under cold water and pat dry with paper towel. Place trout on a platter. Spread with the mustard and top with herbs.
• Step 5 Using a sharp knife, slice very thinly on the diagonal. Serve trout with goat's curd and rye and ale crisps.