Hot-smoked trout with beetroot and horseradish

I think the incredibly low price of salmon now really reflects how intensively it’s being farmed, and it’s no longer seen as a luxury product. But trout can bring just as much pleasure as smoked salmon. You can find hot-smoked trout in small fillets, or chunks from a larger fillet – either will work perfectly for this dish.

If fresh horseradish root is hard to come by, a spoonful of good-quality horseradish sauce on the plate will do the trick.

Overview

Prep time

8 mins

Serves

4

Ingredients

• 1 medium raw beetroot (150-200g), peeled

• 1 tbsp cider vinegar

• 1 tbsp extra-virgin olive oil or cold-pressed rapeseed oil

• 4 x 80-100g portions of hot-smoked trout fillet, skinned

• 4 small handfuls of salad leaves, such as rocket or watercress

• small piece of fresh horseradish (about 35g), peeled

Method

Step 1

Thinly slice the beetroot using a peeler, mandolin or very sharp knife, then cut the slices into thin matchstick-like shreds.

Step 2

In a bowl, mix the beetroot with the vinegar and olive oil and season to taste.

Step 3

Arrange the trout on plates with the beetroot and salad leaves, then grate the horseradish over the beetroot and serve.