Summary

Ingredients

• 250 g flour
• 125 g butter, cold
• 3 egg (s)
• 500 g beetroot
• 1 teaspoon white wine vinegar
• 125 g smoked trout fillet (s)
• 150 g crème fraîche
• 100 g natural yourt
• 1 tablespoon horseradish
• 1 pot water
• some dill, fresher
• salt and pepper

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Instructions

1. For the dough, knead the flour, a little salt, butter, 1 egg and 2 - 3 tablespoons of water well, wrap in cling film and put in the refrigerator for 45 minutes.
2. Peel and dice the beetroot with gloves and cook in water for about 40 minutes. Drain and let cool down a bit. Mix in the vinegar. Cut the trout fillet into bite-sized pieces.
3. For the topping, mix together 2 eggs, crème fraîche, yogurt and horseradish, season with salt and pepper and work in the chopped dill.
4. Roll out the dough in a lightly greased tart pan. Spread the diced beetroot and the smoked fish on top. Douse with the pour. Bake in the preheated oven for about 30 minutes.