Beetroot – Smoked Trout – Roll

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	1 hr 20 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Finely puree the cooked beetroot in a blender. Beat the eggs in a large bowl with a whisk and add the beetroot puree. Season to taste with nutmeg, salt, pepper and garlic granules.
Cover a deep baking sheet with parchment paper, spread the mixture on it and bake for 15 minutes at 180 ° C. Let cool down.
Turn the sheet of dough out onto aluminum foil or baking paper, carefully peel off the baking paper. Stir the cream cheese until creamy, add the horseradish to taste and brush the beetroot platter with it.
Examine the trout fillets and carefully pull out any bones. Spread the completely boneless fillets on the cream cheese. Roll up the sheet of dough like a Swiss roll and wrap it in foil and put it in a cool place.
Serve sliced.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.