Smoked trout with fresh horseradish cream and warm beetroot salad
Sometimes simple is best, and this is very simple indeed. If you like smoking your own trout, this is a perfect way to serve it.
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Cooking tools:
- Baking dish
- Aluminum foil
- Oven
- Paring knife
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Spoon
- Measuring spoon
- Plate
Ingredients
- 4 fresh beetroot roots (or bought ready prepared but must not be vinegared)
- Good virgin olive oil
- Flaked Maldon sea salt and black pepper
- 1 bunch chives, chopped finely
- 1 small horseradish root, peeled and finely grated
- 1 small pot crème fraîche
- Fresh lemon juice
- 4 hot-smoked trout fillets
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