Smoke Roasted Trout

  • Preparation Time20 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyMedium
4 smoke-roasted sea trout fillets
400g new potatoes
Fresh horseradish
1 tablespoon natural Greek yoghurt
2 tablespoons chives, finely chopped
Juice of 1 lemon
Salt and pepper to taste

For the dressing

150g beetroot
50g toasted pine nuts
1 tablespoon chopped tarragon
1 banana shallot, chopped
2 tablespoons olive oil
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
Salt and pepper to taste

Boil the potatoes until cooked, drain and allow to cool a little. Fry off the trout fillet on both sides. In a bowl, mix the yoghurt, lemon and chives. Season and grate the horseradish to you liking and mix.

Cut the potatoes into bite sized pieces and just before serving.

Toast the pinenuts, then cut the beetroot and shallot to the same size as the pinenuts. In a bowl, mix together all the ingredients, add the tarragon and make a sweet dressing with oil, maple syrup and balsamic vinegar and season to taste.

Mix the potatoes and yoghurt and make a small bed on a plate. Place the fillet on top and dress the beetroot dressing around.

Smoke Roasted Trout

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