Millefeuille of smoked trout with apple and beetroot

Ingredients for 4 servings:

• 1 m.-large beetroot, cooked
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 2 tbsp oil
• salt and pepper
• 150 g sour cream
• 3 tsp horseradish from the jar
• 400 g smoked trout fillet(s)
• 1 green apple, e.g. Granny Smith
• ½ lemon(s), squeezed
• Cress or chervil or parsley

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

The crunchy apple gives the tart a fresh bite, and the horseradish cream adds a certain spiciness.

Slice the beetroot, then quarter them. Mix the honey, vinegar, and oil together and season with salt and pepper. Marinate the beetroot in the vinaigrette. Mix the sour cream with the horseradish. Tear the trout fillets into pieces. Remove the apple core with a corer. Slice the apple very thinly using a mandoline and immediately brush with lemon juice. To serve, first arrange three apple slices in a fan shape on a plate. Then place a dollop of sour cream on top. Then a few pieces of trout, followed by pieces of beetroot. Repeat this process one more time. Finish with apple. Garnish with a small bouquet of herbs.