Beet and Smoked Trout Salad

Recipe 11 of 103

April describes this dish as being full of contrasts. The beets are warm and sweet, the smokey trout is salty, flaky and tender, then the creme fraiche joins in to refresh your palate.

Here is what you will need

serves 4

3 to 4 bunches of baby beets (20-25) washed well

1/4 cup extra virgin olive oil, plus more for finishing

2 tablespoons nice thick good balsamic vinegar

maldon sea salt

6 or so skin on garlic cloves

6 or so thyme sprigs

1 pound whole smoked trout or packaged smoked trout

5 tablespoons creme fraiche

1/4 cup chopped chives

4 to 5 tablespoons Lemon Olive Dressing

Clean your beets really well, no need to peel them just scrub them really good. Leave an inch or so of the stems on for pretty rustic presentation and roots too. Pre heat oven to 400°

photo by Jenny

photo by Jenny

Put the cleaned beets in a bowl and drizzle with olive oil, balsamic vinegar and sprinkle with salt.

photo by Jenny

photo by Jenny

Put them in a baking dish, make sure to scrap all the oil from the bowl and pour over the beets, add the sprigs of thyme and the skin on garlic gloves.

photo by Jenny

photo by Jenny

Carefully pour a 1/2 cup of water into the baking dish be sure not wash off all the seasoning. Cover with foil and bake for about 50 minutes. Check every once in a while to make sure there is still water in the dish. After 50 minutes remove foil and bake for another 15 minutes until all the water is gone and the skins of the beets are blistery. When they’ve cooled, taste and add more salt if needed. roastedbeetsRemove the beets from baking dish into a mixing bowl, leaving the thyme and garlic behind. If you need a quick snack at this point, smash that garlic on to a piece of toast. YUM…ok back at it. Drizzle the dressing over the beets and set aside.smtroutI was lucky enough to find a whole smoked trout at  whole foods  whole paycheck, I went for this option because I know how to remove all the pin bones. If you’re not comfortable with this process buy it packaged, much easier. Here is a visual on removing the skin and bones from my cute little trouttrout1Easy right?

photo by Jenny

photo by Jenny

Assemble your beets, smoked fish and top with creme fraiche and chopped chives on a large platter or for individual servings. If you’re not down with smoked fish just enjoy the beets and the dressing, maybe add some goat cheese instead of fish. You could use any smoked fish you like for this also. April’s method for baking the beets was great, worked really well and yielded perfectly cooked beets with flavor.

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8 thoughts on “Beet and Smoked Trout Salad

  1. My precious Soul Sistah, I continue to gain more respect and admiration for your endeavors daily – which is beginning to be overwhelming! Keep up the rocking recipes/work and I CANNOT wait to be blessed with some Supah Sarah grubbin’ when we see each other next. Kudos to you, you really couldn’t make me more proud, and I know that only the best is yet to come for you. Love you madly and miss you tremendously. You Go Girl! xoxo

  2. Always good to have a friend who can clean a trout! Looks amazing, as usual. Wonder if the kids will eat beets!?

  3. Pingback: dinnertime! – a day in the bamboo grove

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