Festival Recipe
Cured Goatsbridge Trout Tartar, Mooncoin Beetroot Hummus
Recipe by Luis Martin
- Serves4
Ingredients
- 1 trout, pinned boned and skinned
- 60 g sugar
- 40 g salt
- 3 Mooncoin beetroot
- 1 tbsp tahini
- salt
- olive oil
- sherry vinegar
- Irish watercress for garnish
- lemon zest
Method
- Mix salt and sugar, and cure the trout on the salt and sugar mix for 40 minutes.
- Rinse on cold running water, dice the trout and reserve.
- Roast the beets with salt, olive oil and sherry vinegar. Wrap in tin foil and bake for 50 to 60 minutes, or until tender.
- Let it cool down before peel them.
- Put them in a food processor with the tahini and season to taste with the lemon, salt and oil.
