John Myers
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Beetroot Soup with Smoked Trout Fillet and Walnut Bread
The perfect beetroot soup with smoked trout fillet and walnut bread recipe with a picture and simple step-by-step instructions.
Beetroot soup
- 2 Pc. Onion red
- 350 g Beetroot
- 125 g Potatoes
- 20 g Butter
- 1 l Vegetable broth
- Salt
- Pepper
Smoked trout
- 2 Pc. Trout fillet
Walnut bread
- 500 g Spelled flour
- 500 g Rye flour
- 50 g Butter
- 1 packet Yeast fresh
- 0,6 l Lukewarm water
- 20 g Salt
- 100 g Chopped walnuts
Walnut bread
- Put the flour with the butter in a bowl and make a hollow in it. Crumble the yeast in the well and add some lukewarm water. Let stir well in a mixer. Then let it steep. Then add the rest of the water.
- Now add the walnuts and knead well with the dough hook and a mixer. Let the resulting dough stand for about 1 hour. Then shape the dough into two loaves and let rise for 20 minutes.
- When the dough has risen well, bake the dough in the oven with top and bottom heat at 220 degrees for about 20 minutes. Then bake again at approx. 200 degrees with top and bottom heat for 30-45 minutes.
Smoked trout
- Scaling and gutting the trout. Preheat a closed grill to around 150 degrees for the indirect heat. Now place the soaked smoking wood on the charcoal. Then smoke the trout on the grill for about 3 hours indirectly at about 130 to 150 degrees. Add smoking wood regularly.
Beetroot soup
- Finely chop the onions. Then peel and roughly dice the beetroot. Roughly dice the potatoes as well. In a saucepan, sauté the butter with the onions, beetroot and potatoes. Pour in the vegetable stock and bring to the boil briefly.
- Simmer over medium heat for about 40 minutes. Then season with salt and pepper and puree the whole thing. Then add the cream to serve and garnish with the chives.
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