Recipe: Pastrami Trout

There are some Eastern European influences tucked into this dish, with hints of pastrami seasoning in the shatter-crispy seed crust and with pickled beets adding some sour elegance. But mostly, there’s just a serious heap of flavor. Try this when you have some meaty rainbow trout or steelhead fillets on hand, or a nice slab of wild salmon. To round this recipe into a meal, mash cooked carrots with lots of butter and a dribble of cream or milk and serve alongside.

  • 4 trout fillets, skin on
  • 2 medium beets
  • 1 shallot, minced
  • 1⁄2 cup white wine
  • 1⁄4 cup apple cider vinegar
  • 4 tsp. dark brown sugar
  • 1⁄4 tsp. dried thyme
  • 3 Tbsp. flax or chia seeds
  • 2 Tbsp. sesame seeds
  • 1 Tbsp. coriander seeds
  • 1 Tbsp. mustard seeds
  • 1 tsp. fennel seeds
  • 1 tsp. paprika
  • 1⁄2 tsp. garlic powder
  • 1⁄4 cup flour
  • 1 egg, beaten
  • 2 Tbsp. olive oil
  • 2 Tbsp. chopped fresh dill

1. Make the beets: Peel the beets, then grate them on the coarse side of a box grater. Transfer the grated beets to a small saucepan and add the…

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