Thursday, December 27, 2012

Smoked Trout with Beetroot and Creamy Rocket

And so, I think, starts an obsession with cooking rings...!  This was so quick and simple, yet had a delicious clean flavour and looked effective.

Nutrition Info (excluding puree)
Calories: 304
Protein: 15g
Carbohydrate: 15g
Fat: 21g
Dietary Fibre: 2.5g

Ingredients (serves 1)
Beetroot puree for decoration (
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.

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