Wild Trout and Beetroot Salad with Dill Yoghurt Dressing
  |  First Published: October 2011

By now the trout season in Tassie is well underway with some absolute monsters already landed this season.

You will be happy to know that this recipe doesn’t require such sized fish for success. I prefer the smaller variety around the 1kg mark, which is much easier to target and great sport too on light tackle set ups. If you decide to keep one on your next outing, keep this recipe in mind, it’s a great spring dish to enjoy with a chilled glass of white!


Once the trout has been caught it must be cleaned and scaled, then fillet each side removing as many bones as possible with the skin left on.

Cut the tops off the beets and place the golden and red separately into boiling water and cook until soft. Once cooked, cool slightly under chilled water, then scrape skin off with a small knife, dice into small pieces and place into a small bowl.

In another mixing bowl add the yoghurt, dill, lemon juice, honey and seasoning to taste and mix together; the honey may need to be heated slightly to mix properly.

Heat pan with a little olive oil, cut trout into 4 100g fillets, season then place into the pan flesh side down. The general rule is whatever side you want to serve up, goes down first. I’m breaking that rule and having the skin side up for serving as it looks better for this dish.

On a rectangle plate place the red wine vinegar and olive oil dressed mizuna leaves at one end. At the other end I have used a square biscuit cutter and placed the beetroot with a little yoghurt dressing added and pushed them down firmly to form a perfect beetroot salad square.

Now turn the trout fillets over; they should take about 6 minutes max.

Place a spoonful of yoghurt dressing in the middle of the plate, place the trout fillets on top of each other on the mizuna leaves, garnish the beets with micro herbs and add some extra lemon then it’s ready for the table.



4 x 100g trout fillets scaled with skin on

Olive oil for pan-frying

Seasoning for fish

4 small golden beetroots cooked and peeled

4 red beetroot cooked and peeled

Mizuna salad leaves washed

Red wine vinegar and olive oil

200g thick natural yoghurt

1 heaped teaspoon chopped fresh dill

Squeeze fresh lemon juice

1 tablespoon honey

Seasoning to taste

Micro herbs for garnish, (found at specialty green grocers)

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