A DINNER to remember

Home-cured trout

Easier than you think to make, this is a great plan-ahead starter.

Serves 8, as a starter • Ready in 1 hour 30 minutes, plus at least 24 hours of marinating

for the beetroot-cured trout

1,2kg fresh side of trout (or salmon)
2tbsp fennel seeds
1tbsp black peppercorns
175g light soft brown sugar
115g rock salt
1 small bunch dill, chopped
1 large beetroot, scrubbed and coarsely grated

for the roast beetroot

12 baby beetroot (the candy-striped variety is pretty), scrubbed, and the stalks trimmed
2tbsp olive oil
2tbsp balsamic vinegar 4 thyme sprigs
buttered soda bread, to serve

Check the fish thoroughly for bones – use tweezers to remove any that may have been missed. Lay it skin-side down in a non-metallic dish. Roughly crush the fennel seeds and peppercorns with a mortar and pestle. Mix with the sugar, salt and half the dill in a bowl; stir in the grated beetroot. Spread mixture over the fish, tucking a little underneath it, too. Cover with cling wrap, place a baking tray on top and weigh it down with a couple of cans of beans. Chill for