Smoked trout with warm beetroot and apple salad

Recipe for 4 persons

Time: about 40 mins.

Ingredients for the smoked trout dish

2 trout fillets, smoked
2 beetroots, raw
2 Golden Delicious apples
Some white balsamic vinegar
Some olive oil
Some mustard seeds
Some dill
1 orange
Some watercress
Some «Aromat» seasoning

Ingredients for the «Aromat»

150 g celeriac
250 g carrots
200 g salt
15 g mustard powder
10 g onion powder
5 g garlic powder
1 g turmeric
20 g raw sugar

Grate the celeriac and carrots and combine well with the salt. Dry the mixture in an 80°C oven. Add all the other ingredients and mix in a blender to make a delicious seasoning.

How to make it

Boil or steam the beetroot until tender and allow to cool slightly. Peel the beetroot and cut up as desired. Dress the sliced beetroot with balsamic vinegar, olive oil, mustard seeds and your «Aromat». Cut the apples to the same size and add them. Divide the smoked trout into four equal pieces. Taste the seasoning of the salad again before serving and sprinkle with dill.

Tip
The beetroot can also be pre-cooked. You could also serve this dish with a little horseradish foam. You can use salt and pepper for seasoning instead of «Aromat».

Serving
Place the trout fillet on the plate. Arrange the lukewarm beetroot and apple salad alongside it and sprinkle a little orange zest over the salad. Garnish the salad with orange fillets, apple slices and watercress.

Shopping list for the smoked trout dish

2 trout fillets, smoked
2 beetroots
2 Golden Delicious apples
1 orange
1 bunch of dill
Some watercress

Shopping list for the Aromat

150 g celeriac
250 g carrots
200g salt
15 g mustard powder
10 g onion powder
5 g garlic powder
1 g turmeric
20 g raw sugar