Video Recipe – Beetroot, orange and Smoked Trout salad with Shiraz Gin Caviar


  • Baby Beetroots – cooked, peeled and sliced
  • Orange – segmented
  • Crème fraiche
  • Hot Smoked Rainbow Trout – flaked apart into small chunks
  • Dill
  • Bloody Shiraz Gin Caviar


Mix together the cooked baby beetroots and orange segments in a bowl, with a little of the juice from the orange, extra virgin olive oil. Allow this to marinate.

On the serving dish, add some crème fraiche in small dollops. This will help hold everything in place and adds a nice soft creamy element to the dish.

Scatter the beetroots and orange around the serving dish, fill in the gaps with the hot smoked trout. Top everything with a generous amount of Bloody Shiraz Gin Caviar, and some small dill sprigs. Dress liberally with Extra Virgin Olive Oil, and finish with Olsson’s Redgum smoked salt

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