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Smoked Trout with Beet Apple and Dill Relish

Smoked Trout with Beet Apple and Dill Relish
Prepare time 15 min.
Cooking Time no cook
Serves 4
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Ingredients

  • 3-4 tsp creamed white horseradish
  • red onion, finely diced
  • 1-2 heads curly endive or frisée, leaves separated
  • 2 large cold smoked trout fillets, about 8 oz (225 g) each, flaked
  • drizzle of olive oil
  • juice of lemon
  • 2-3 eating apples
  • 2 beets, cooked, peeled, and diced
  • handful of fresh dill, finely chopped
  • sea salt and freshly ground black pepper

Directions

  1. In a small bowl, mix the horseradish with half of the onion. Set aside.
  2. Arrange the curly endive and flaked trout on a serving plate, and drizzle with the oil and lemon juice. Season with salt and some black pepper.
  3. Peel, core, and chop the apples into bite size pieces. Combine with the beet and dill in a separate bowl, and mix together to make the relish.
  4. To serve, spoon the relish over the salad. Sprinkle with the remaining red onion, and serve the horseradish onion mixture on the side.

Crisp lettuce leaves, such as romaine, can be used instead of curly endive.

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