Beetroot salad with smoked trout fillets and horseradish dressing

Ingredients for 2 servings:

• 2 smoked trout fillets, approx. 100 g each
• 400 g beetroot, cooked, vacuum packed
• 2 m.-large onion(s), red
• 15 ml vinegar (white wine vinegar)
• 4 tbsp oil (sunflower oil)
• 20 ml fish stock (from the jar)
• 1 tsp horseradish, freshly grated
• ¼ tsp caraway seeds, from the mill
• 1 tbsp chives, finely chopped
• some oil, for coating the plates
• Salt
• n. B. Sprouts, onion sprouts (alternatively: sprout mix) for decoration
• 8 tbsp oil (sunflower oil)
• 2 tbsp vinegar (white wine vinegar)
• some salt (onion salt)

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Total time approx. 50 minutes

a meal with aromatic contrasts

Cut the beetroot into not too thick slices (wear oven gloves if possible!) and place them in a bowl. Combine the vinegar, oil, and onion salt in a small saucepan, bring to a boil, and then pour the mixture over the beetroot. Cover and let stand for about 30 minutes. Slice the onions into rings. Remove the beetroot from the marinade and let it 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 the vinegar, oil, fish stock, horseradish, and caraway. Finally, add the chives, season to taste, and adjust the seasoning if necessary. 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. Serve with a fresh baguette.