Recipe: smoked trout with balsamic beetroot carpaccio
If you’re looking for a quick and easy appetizer recipe, this smoked trout with balsamic beetroot carpaccio is exactly what you need. The flavors work together perfectly, creating a vibrant dish to impress your dinner guests with. Of course you can add more of any ingredient. If you want more sour cream for example, I recommend placing it beneath the trout to keep the dish from looking too crowded.
Ingredients for 4 portions
- 1 Cooked beetroot
- 2 smoked trout filets
- Sour cream
- 8 Sprigs of dill
- Cooked corn kernels
Instructions
Step 1:
Slice the beetroot into thin slices with a mandoline. Place the beetroot slices in a deep plate or bowl and add balsamic vinegar. Add enough to almost cover the slices and let the beetroot marinade for at least 30 minutes. The longer you leave the beetroot in there, the more you’ll infuse it with the vinegar.
Step 2
Divide the slices into 4 portions and arrange each portion in the middle of the plate. Overlap the slices to create a nice little circle or elongated circle.
Step 3
Cut each trout filet in two halves and then cut each halve into about 5 pieces. Arrange the pieces on top of the beetroot carpaccio slices. Place them slightly on top of eachother to add some visual depth to the dish.
Step 4
Put the sour cream into a piping bag and arrange some dollops around the outer edge of the beetroot carpaccio. If you don’t have a piping bag, you can also use a simple plastic sandwich bag and cut one of the corners. Using a nozzle adds some more pazzazz to the dish.
Step 5
Sprinkle some cooked corn kernels around the plate to add some texture and color.
Step 6
Finish the dish off with some fresh dill and you’re all done. Easy right?
If you’re looking for more inspiration, also check out these healthy dinner recipes with fish and meat and these dinner recipes on a budget.
