Beetroot Salad with Smoked Trout Fillets and Horseradish Dressing
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 50 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 trout fillet (s), smoked, approx. 100 g each
- 400 g beetroot, cooked, vacuum packain
- 2 medium onion (s), red
- 15 ml vinegar, (white wine vinegar)
- 4 tablespoon oil, (sunflower oil)
- 20 ml fish stock, (from the glass)
- 1 teaspoon horseradish, freshly grated
- 0.25 teaspoon ¼ caraway seeds, from the mill
- 1 tablespoon chives, cut into fine rolls
- some oil to coat the plates
- salt
- sprouts, onion sprouts (alternatively: sprout mix) for decorating
For the marinade:
- 8 tablespoon oil, (sunflower oil)
- 2 tablespoon vinegar, (white wine vinegar)
- some salt, (onion salt)
Print Recipe
Pin Recipe Instructions
- Cut beetroot into slices that are not too thick (wear kitchen gloves if possible!) And place in a bowl.
- Put the vinegar, oil and onion salt in a small saucepan, bring to the boil briefly and pour everything warm over the beetroot. Cover and let stand for about 30 minutes.
- Cut the onions into rings. Remove the beetroot from the marinade and drain.
- Brush the plates with oil and sprinkle with a little salt. Arrange the beetroot slices in a circle on the plate.
- For the dressing, mix together vinegar, oil, fish stock, horseradish and caraway seeds. Finally add the chives, season to taste and, if necessary, season again.
- Arrange the trout fillets and onion rings on the beetroot salad. Spread the horseradish sauce over the salad. Garnish with onion sprouts or the sprout mix.
- A fresh baguette goes well with it.
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