Ocean Trout Beetroot Gravlax with goat's curd

2 beetroots, coarsely grated

1 cup chopped dill

Finely grated zest of 1 lemon

1/4 cup (60ml) gin

250g each caster sugar and rock salt

1kg skinless ocean trout fillet, pin-boned

2 tbs Dijon mustard

2 cups chopped herbs (such as dill, chervil, chives and flat-leaf parsley)

Goat curd’s, to serve

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.

2. The next day, 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. Using a sharp knife, slice very thinly on the diagonal. Serve trout with goat's curd.