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Article: Beetroot & Horseradish Relish Cured Trout

Beetroot & Horseradish Relish Cured Trout

Beetroot & Horseradish Relish Cured Trout

Printable version

This recipe may look long but it's extremely simple and the result is both stunning and hugely versatile. It needs to be cured for 3 days so remember to make head! Courtesy of Tracklements


650g fillet of trout, cut in half width-ways (get as fresh and good quality as you can)

For the cure

1 x 220g jar Tracklements Beetroot & Horseradish Relish  

50g caster sugar

70g flaked salt



Mix the Beetroot & Horseradish Relish with the sugar and salt.

Drape a large piece of cling film over a shallow tray big enough to contain your trout.

Spoon a third of the beetroot cure on top of the cling film, spreading it out a little.

Top with 1 half of the trout, skin facing down. Spoon another third of the cure on top of the trout flesh spreading around the sides.

Place the other piece of trout on top, flesh facing down. Finish with the remaining beetroot and horseradish cure, again spreading around the edges of the trout.

Wrap in the cling film. Add a few more layers of cling film to contain the trout and cure. It needs to be tight enough to prevent the cure from leaking but don’t suffocate it – the juices need to be able to escape as the salt works its magic.

Place another, smaller, tray on top of the trout and weigh it down with something heavy.

Leave to cure for 3 days in the fridge, turning the trout over daily and draining any liquid that collects in the tray.

Unwrap after 3 days (the trout should feel firm to touch at the thickest part), remove and discard the cure. Slice as thinly as possible and enjoy!