Smoked Trout W/Roasted Beet Vinaigrette, Horseradish Cream

1. 1

   Peel and slice potatoes quarter inch thick on a bias into eight slices.

2. 2

   Toss with olive oil, salt and pepper and spread on a foil covered cookie sheet.

3. 3

   Roast at 425 degrees until browned on edges and crisp; when done , reserve and keep warm.

4. 4

   Wash beets and pat dry.

5. 5

   Toss with olive oil, salt.

6. 6

   Wrap in aluminum foil and roast in oven at 425 degrees until fork tender.

7. 7

   Quarter inch dice five beets, reserving one for the vinaigrette.

8. 8

   Roughly chop the one remaining beet.

9. 9

   In blender combine the one chopped beet, vinegar, Dijon, salt, pepper and sugar to a puree then add olive oil.

10. 10

    Pour the mixture into a bowl, and fold in shallots, coarse grain mustard and diced beets.

11. 11

    In a small bowl, combine the grated horesradish with the creme fraiche (you can substuitute whipped cream or sour cream or a combination of whipped and sour cream).

12. 12

    Use potato as a base.

13. 13

    Spoon on roasted beets.

14. 14

    Spoon horseradish cream over beets.

15. 15

    Then finish with trout on top with chopped chives as a garnish.

16. 16

    Bon Appetit!

17. 17

    Note: You may have some extra of the beet vinaigrette mixture; it will hold very well in the fridge for several days.

* Per serving · 4 servings · Values may vary.