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Smoked trout and beetroot salad with horseradish cream

Smoked trout and beetroot salad with horseradish cream is a salads recipe made with Aged Balsamic Vinegar, Extra Virgin Olive Oil, and Cayenne Pepper. Keep it handy for the next time you cook it.

Ingredients

• 2 tsp
• 2 tbsp
• 1 pinch

Method (preview)

1. 1

   Segment the beetroot into even pieces and mix with the remaining ingredients and one tablespoon of water.

2. 2

   Season to taste with salt and freshly ground black pepper.

3. 3

   For the crème fraîche dressing, mix the ingredients together in a bowl.

4. 4

   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.

5. 5

   Garnish with a few sprigs of dill.