zoom Buttered beetroot, trout and horseradish toasts
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    Buttered beetroot, trout and horseradish toasts

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    Buttered beetroot, trout and horseradish toasts

    • Preparation time: 10 minutes
    • Cooking time: 5 minutes
    • Total time: 15 minutes

    Serves: 4

    Ingredients

    400g beetroot, peeled
    50g unsalted butter, plus extra to spread (optional)
    2 tbsp hot horseradish
    2 tbsp red wine vinegar
    ½ x 20g pack dill, roughly chopped
    4 thick slices sourdough bread, toasted
    handful watercress sprigs
    125g hot smoked trout fillets, generously flaked
    4 tbsp soured cream or crème fraîche, to serve

    Method

    1. Use a spiraliser or shredding tool (such as the shredding attachment on a food processor) to shred the beetroot, or grate it using the coarse side of a box grater.

    2 .Melt the butter in a large frying pan over a medium heat. When it sizzles, add the beetroot and sauté for 1 minute. Stir in the horseradish and continue to cook for 2 minutes. Season and add the vinegar. Cook for 1 minute more, then remove from the heat. Stir in most of the dill.

    3. Butter the toast, if liked, and top with a few watercress sprigs, followed by a generous tangle of beetroot and half a flaked trout fillet. Garnish with a little more dill, plenty of black pepper and a spoonful of the soured cream or crème fraîche on the side. 

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    This recipe first appeared in Waitrose Food, August 2018 issue. Download the Waitrose Food app for the full issue

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