Smoked Trout W/Roasted Beet Vinaigrette, Horseradish Cream Recipe

Name: Smoked Trout W/Roasted Beet Vinaigrette, Horseradish Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 ounces smoked trout fillets; 2 yukon gold potatoes, peeled; 6 medium red beets; 1 shallot, finely diced; ½ cup champagne vinegar; 2 cups olive oil; 1 teaspoon Dijon mustard; 1 tablespoon coarse grain mustard; 1 teaspoon kosher salt; 1 teaspoon granulated sugar; 1 pinch black pepper; ¼ cup fresh horseradish root, peeled and finely grated; ¾ cup creme fraiche

Servings: persons

24 ounces smoked trout fillets
2 yukon gold potatoes, peeled
6 medium red beets
1 shallot, finely diced
½ cup champagne vinegar
2 cups olive oil
1 teaspoon Dijon mustard
1 tablespoon coarse grain mustard
1 teaspoon kosher salt
1 teaspoon granulated sugar
1 pinch black pepper
¼ cup fresh horseradish root, peeled and finely grated
¾ cup creme fraiche

1
Peel and slice potatoes quarter inch thick on a bias into eight slices.
2
Toss with olive oil, salt and pepper and spread on a foil covered cookie sheet.
3
Roast at 425 degrees until browned on edges and crisp; when done , reserve and keep warm.
4
Wash beets and pat dry.
5
Toss with olive oil, salt.
6
Wrap in aluminum foil and roast in oven at 425 degrees until fork tender.
7
Quarter inch dice five beets, reserving one for the vinaigrette.
8
Roughly chop the one remaining beet.
9
In blender combine the one chopped beet, vinegar, Dijon, salt, pepper and sugar to a puree then add olive oil.
10
Pour the mixture into a bowl, and fold in shallots, coarse grain mustard and diced beets.
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
Use potato as a base.
13
Spoon on roasted beets.
14
Spoon horseradish cream over beets.
15
Then finish with trout on top with chopped chives as a garnish.
16
Bon Appetit!
17
Note: You may have some extra of the beet vinaigrette mixture; it will hold very well in the fridge for several days.

1121

kcal

Calories

120

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 24 ounces smoked trout fillets, 2 yukon gold potatoes, peeled, 6 medium red beets, 1 shallot, finely diced, and more.

Yes, Smoked Trout W/Roasted Beet Vinaigrette, Horseradish Cream falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoked Trout W/Roasted Beet Vinaigrette, Horseradish Cream

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