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    Smoked trout with caramelised beetroot, artichoke & hazelnuts with date and orange dressing

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    Smoked trout with caramelised beetroot, artichoke & hazelnuts with date and orange dressing

    by Emma Spitzer

    • Preparation time: 15 minutes + cooling
    • Cooking time: 30-40 minutes
    • Total time: 45 minutes

    Serves: 6


    3 small beetroot
    3 tsp date nectar
    3 tsp olive oil
    1 orange, juice (1 tbsp reserved for the dressing)
    200g pea shoots
    3 x 125g packs British hot smoked rainbow trout fillets
    175g pack chargrilled artichokes, drained
    4 radishes, thinly sliced (use a mandolin if you have one)
    50g blanched hazelnuts, roasted and roughly chopped
    2 tbsp dill, finely chopped

    For the dressing
    1 tbsp date nectar
    2 tbsp apple cider vinegar
    1½ tsp wholegrain mustard
    1 tbsp orange juice
    1 small shallot, very finely chopped
    6 tbsp rapeseed or grapeseed oil


    1. Preheat the oven to 200ºC, gas mark 6. Scrub the beetroot well and trim the ends. Line a baking tray with foil. Cut 6 pieces of foil large enough to wrap each beetroot individually – a double foil parcel will prevent any cooking liquid from escaping. Sit a beetroot in the centre of 2 pieces of foil and add 1 tsp each of the date nectar, olive oil and orange juice, plus ¼ tsp salt and a twist of pepper. Wrap it into a little parcel. Repeat with the remaining 2 beetroot.

    2. Bake for 30-40 minutes until a skewer is easily inserted into the beetroot. Leave to cool in the parcel, then peel the beetroot with the back of a table knife and cut into quarters. Pour the liquid in the foil into a small bowl and set aside.

    3. To make the dressing, mix together all the ingredients, except the oil, in a bowl. Whisk in the oil until it comes together, then season.

    4. Put the pea shoots in a bowl and lightly toss them with 1 tbsp of the dressing. Divide between 6 plates (or one large platter), then add the smoked trout (flaked into large pieces), along with the beetroot, artichokes, radish slices and hazelnuts. Spoon over some dressing and any reserved liquid from the beetroot and finish with a scattering of dill and a few twists of black pepper.

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    Emma’s tip If you can’t get pea shoots, use green leaves such as rocket or baby spinach instead. And if you only have large beetroot, just cut them in half before cooking.


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