The recipe calls for peeled raw red beetsNew Africa/Shutterstock
Method
Preparing the gravlax (2 days ahead)
Remove the pin bones from the trout fillets, leaving the skin on. Place the beets, salt, sugar, peppercorns, and lemon zest and juice in the food processor and process until smooth. Cover the trout with this mixture and let it cure for 12 hours in the refrigerator.
The following day, rinse the trout under cold water, then let it rest overnight in the refrigerator.
Preparing the garnishes
Warm the cooked beets in a large pot of simmering, generously salted water. Drain, then place them in the food processor with the vinegar and process to a vibrant red purée. Strain through the fine-mesh sieve and adjust the seasonings as necessary.
Wash and dry the lemon thyme and finely chop the leaves. Cut the raw red and Chioggia beets into ½ × 2½in. (1 × 6cm) strips, ⅛in. (2mm) thick, using a vegetable peeler.
Blanch the strips briefly in boiling water, until just tender, then toss them with the olive oil, lemon thyme, and salt.
To serve
Cut the trout gravlax at a slight angle into ½in. (1cm) slices. Place a little beetroot purée on one side of each plate and arrange the beet strips on top.
Scatter with trout roe and baby beet leaves, then dust the plate with beet powder. Place slices of trout gravlax on the other side of the plate and sprinkle with cracked peppercorns.
You can also try this recipe using salmonAlexander Prokopenko/Shutterstock
