Full-on flavour: Beetroot salad wtih smoked trout and horseradish. Photo: William Meppem
3 bunches medium baby beets, washed well
1/4 cup extra virgin olive oil, plus another 3 tbsp for finishing
2 tbsp aged balsamic vinegar, plus extra sea salt
1 hot-smoked trout, skin removed, carefully flaked off the bone
5 tbsp crème fraîche
1/4 cup chives, finely chopped
fresh horseradish, for grating
freshly ground pepper
Trim the beet stems to about 2cm, and rinse the beets again. Place the beets in a bowl, drizzle with the olive oil and balsamic vinegar, sprinkle them with 1 teaspoon salt and toss well.
Put the beets in a large baking dish. Add 1 cup of water - avoid pouring it over the beets so the seasoning isn't washed off. Cover with foil and bake for about an hour or until tender.
Remove the beets from the pan and cut them in half. Drizzle the beets with a little extra virgin olive oil, season and add a few drops of balsamic vinegar.
Place the beets on 4 plates, then place trout flakes on the beets and dollops of crème fraîche on the trout. To serve, sprinkle with chives, grate horseradish over and give a good grind of pepper.
Photography by William Meppem. Food styling by Hannah Meppem. Food preparation by Nick Banbury.
- Main Ingredients - Fish, Cream/Milk
- Cuisine - Modern Australian
- Course - Side Dish, Starter/Entree, Lunch, Lunchbox
- Occasion - Dinner Party, Barbecue, Australia Day