Self-pickled Salmon Trout on Beetroot Bed with Horseradish Panna Cotta and Honey Mustard

5 from 3 votes
Prep Time 1 hr
Cook Time 10 hrs
Rest Time 2 hrs
Total Time 13 hrs
Course Dinner
Cuisine European
Servings 5 people
Calories 198 kcal


For the salmon trout:

  • 2 tbsp Juniper berries
  • 2 tsp Fennel seeds
  • 2 tsp Mustard seeds
  • 750 g Salmon trout fillet
  • 3 tbsp Salt
  • 6 tbsp Sugar
  • 2 tbsp Fresh dill
  • 2 tbsp Lemon zest
  • 2 tbsp Orange zest

Honey mustard foam:

  • 150 ml Cream
  • 1 g Salt
  • 1 g Pepper
  • 20 ml White wine
  • 50 g Dijon mustard
  • 100 ml Fish stock
  • 20 ml Vermouth
  • 50 ml Creme Vega
  • 30 g Fresh dill
  • 1 g Cane sugar

Horseradish Panna Cotta:

  • 5 leaves Gelatin white
  • 75 g Freshly grated horseradish
  • 300 g Creme fraiche Cheese
  • Salt
  • 2,5 tbsp Lemon juice
  • 250 g Whipped cream

Beetroot bed:

  • 5 Pc. Beetroot
  • 0,5 tsp Coriander grains
  • 2 tbsp Quittengelee
  • 6 tbsp White wine vinegar
  • Salt
  • Pepper
  • 3 tbsp Walnut oil
  • 3 tbsp Sunflower oil
  • 100 ml Water

Simple spelled root bread:

  • 500 g Spelt flour type 630
  • 100 g Wholemeal spelt flour
  • 15 g Salt
  • 7 g Dry yeast
  • 1 tbsp Maple syrup
  • 360 ml Lukewarm water


Salmon trout:

  • The day before, roast the juniper berries, fennel seeds and mustard seeds in a pan without fat.
  • Finely grind the spice mixture in a mortar. Wash the trout fillet and pat dry. Mix the salt, sugar, spice mixture, dill and lemon and orange peel in a small bowl.
  • Brush the trout fillet with it on all sides, wrap it in cling film and let it steep in the refrigerator overnight.
  • Before serving, wash the marinade off the fish.
  • Cut the trout fillet off the skin in strips and serve.

Honey mustard foam fish stock:

  • Finely puree the white wine, vermouth, Dijon mustard and the dill. Add the cream and creme Vega and season with the spices.
  • Strain through a fine sieve and pour into a cream siphon. Screw a cream charger onto the device and shake vigorously.
  • Keep refrigerated until use.

Horseradish Panna Cotta:

  • Soak the gelatine in cold water. Peel the horseradish thinly with a peeler and grate finely on a grater.
  • Mix the horseradish and creme fraiche, season well with salt and lemon juice. Dissolve the gelatine dripping wet in a saucepan over low heat.
  • Stir some horseradish cream into the liquid gelatine. Stir this mixture into the rest of the cream. Then chill. Whip the cream.
  • As soon as the horseradish cream begins to set, carefully fold in the cream. Fill the mass into silicone molds rinsed with cold water and refrigerate for at least four hours.
  • For better serving, freeze for an hour, remove from the molds and thaw about an hour before serving.

Beetroot bed

  • Wash fresh beetroot and cook in salted water for about 35 minutes, depending on the size, rinse with cold water and peel (caution, it stains! Better to wear gloves).
  • Slice thinly on a grater. Finely crush the coriander seeds in a mortar. Mix with quince jelly, vinegar, salt and pepper.
  • Slowly suppress oils. Stir in 100 ml of water and mix with the beetroot. Let it flow.

Spelled root bread:

  • For the spelled root bread, knead all ingredients with 360 ml of lukewarm water for ten minutes to form a smooth dough.
  • Then let rise in a warm place covered for three hours. Then divide the dough into 3 parts, twist and place in a baguette tin. Let rise covered for 20 minutes.
  • Preheat the oven to 240 ° C. Place a bowl of water in the lower part of the oven.
  • Bake the bread for 15 minutes. Then reduce the temperature to 190 ° C and bake the bread for another ten minutes to the end.


Serving: 100gCalories: 198kcalCarbohydrates: 18.8gProtein: 7.3gFat: 10.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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