Trout Crudo and Lime Pickled Beetroot

Super simple, striking and delicious.

Another inspired recipe by Sian @recipebreakout 

Printable version

Serves 2

Ingredients:             

1 fresh gleamer

1 large beetroot

1 lime

A cup of apple cider

2 small shallots

Fresh mint and thyme

 Method

Cut the beetroot into small cubes and lightly pickle in lime juice and apple cider vinegar. Fillet the fresh large trout, then skin and slice a portion to suit. Pour over the pickled beetroot, add finely chopped shallots and sprinkling of fresh herbs.