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Dill-cured rainbow trout with beetroot and potato cakes and fresh horseradish

Start this recipe a day ahead to cure the trout.
From: gourmettraveller.com.au SERVES 10

1 cup (loosely packed) fresh dill
Finely grated rind of 1 orange
1 garlic clove, coarsely chopped
1 tsp juniper berries
110 gm (½ cup) caster sugar
145 gm (½ cup) coarse salt
1 rainbow trout (around 1kg), filleted, skin on, pin boned
To serve: crème fraîche, horseradish root and radish sprouts
Beetroot and potato cakes
1 kg Desiree potatoes (about 3 large), peeled, halved
1 beetroot, peeled, coarsely grated
1 onion, coarsely grated
Handful thyme, finely chopped
250 gm duck fat or canola oil

Pound dill, rind, garlic and juniper berries with a mortar and pestle to a coarse paste, add sugar and salt, mix well to combine, then rub mixture generously all over both trout fillets. Place in a non-reactive container and refrigerate overnight to cure.

Shake off cure mix and pat each fillet dry with paper towels, then remove skin and thinly slice trout with a sharp filleting knife.

For beetroot and potato cakes, place potatoes in a saucepan with a generous pinch of salt, cover with cold water, and bring to the boil over medium heat. Drain immediately and when cool enough to handle, coarsely grate potatoes into a bowl. Add beetroot, onion and thyme, season to taste and mix well. Form mixture into 10 round, flat patties, roughly 75gm each, pressing firmly together and set aside on a tray.

Heat duck fat or oil in a large frying pan and shallow-fry patties in batches, turning occasionally, until golden and crisp on each side (3-6 minutes). Drain on paper towels and serve immediately with slices of dill-cured trout and topped with a dollop of crème fraîche, finely grated horseradish and radish sprouts.