Nutrition Info (excluding puree)
Dietary Fibre: 2.5g
Ingredients (serves 1)
Beetroot puree for decoration (www.creamsupplies.co.uk)
Sprig of dill
1 cooked (85g) beetroot
handful (30g) of wild rocket (rucola/arugula)
1 heaped tsp (30g) horseradish sauce
2 heaped tsp (28g) sour cream
50g smoked trout flakes
- Pipe the beetroot puree onto a plate.
- Position an oiled cooking ring onto the plate. Make a first layer of sliced beetroot.
- Mix the rocket, horseradish sauce and sour cream and press down onto the beetroot layer.
- Top with the flaked smoked trout, garnish with dill, and serve.