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Buttered beetroot, trout and horseradish toasts
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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
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.
This recipe first appeared in Waitrose Food, August 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in July 2018.
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