Smoked Trout W/roasted Beet Vinaigrette, Horseradish Cream

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 24 ounces smoked trout fillets
• 2 yukon gold potatoes, peeled
• 6 medium red beets
• 1 shallot, finely diced
• 1/2 cup champagne vinegar
• 2 cups olive oil
• 1 teaspoon dijon mustard
• 1 tablespoon coarse grain mustard
• 1 teaspoon kosher salt
• 1 teaspoon granulated sugar
• 1 pinch black pepper
• 1/4 cup fresh horseradish root, peeled and finely grated
• 3/4 cup creme fraiche

Recipe

• 1 peel and slice potatoes quarter inch thick on a bias into eight slices. toss with olive oil, salt and pepper and spread on a foil covered cookie sheet.
• 2 roast at 425 degrees until browned on edges and crisp; when done , reserve and keep warm.
• 3 wash beets and pat dry. toss with olive oil, salt.
• 4 wrap in aluminum foil and roast in oven at 425 degrees until fork tender.
• 5 quarter inch dice five beets, reserving one for the vinaigrette.
• 6 roughly chop the one remaining beet.
• 7 in blender combine the one chopped beet, vinegar, dijon, salt, pepper and sugar to a puree then add olive oil.
• 8 pour the mixture into a bowl, and fold in shallots, coarse grain mustard and diced beets.
• 9 in a small bowl, combine the grated horesradish with the creme fraiche (you can substuitute whipped cream or sour cream or a combination of whipped and sour cream).
• 10 use potato as a base. spoon on roasted beets. spoon horseradish cream over beets. then finish with trout on top with chopped chives as a garnish.
• 11 bon appetit!
• 12 note: you may have some extra of the beet vinaigrette mixture; it will hold very well in the fridge for several days.