Smoked trout and beetroot salad with horseradish cream
Prep time less than 30 mins
Cook time less than 30 mins
From Great British Food Revival
This is a simple dish that combines some interesting autumnal flavours and textures.
For the beetroot salad, simmer the beetroot in boiling water for 1½ hours or until tender. Remove the beetroot from the water, allow to cool slightly, then peel. (I would recommend wearing rubber gloves when preparing the beetroots, to protect your hands from staining.)
Segment the beetroot into even pieces and mix with the remaining ingredients and one tablespoon of water. Season to taste with salt and freshly ground black pepper.
For the crème fraîche dressing, mix the ingredients together in a bowl.
To serve, arrange the beetroot salad in the centre the serving plates, top with the slices of sea trout and spoon the horseradish crème fraîche over or around. Garnish with a few sprigs of dill.
For the beetroot salad
- 480g/1lb 1oz baby beetroot (a mixture of red, candy and yellow)
- ½ shallot, finely chopped
- 2 tsp aged balsamic vinegar
- 2 tbsp extra-virgin olive oil
- 4 pinches sea salt
- 2 pinches freshly ground black pepper
For the crème fraîche dressing
- 100g/3½oz crème fraîche
- 1 tsp finely grated fresh horseradish
- 2 pinches sea salt
- 1 pinch cayenne pepper
- squeeze lemon juice
- 200g/7oz smoked sea trout, thinly sliced
- few sprigs fresh dill
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