This elegant dish is perfect for serving at a dinner party in the summertime. Serve it with cool refreshing lemonade and some soft ciabatta rolls. If you’re not a fan of horseradish, leave it out and use a few good pinches of black pepper instead.
- 100g smoked trout fillet
- 150g natural yoghurt
- 1 large trout, cleaned, skinned, boned
- 250ml white wine
- 1 large peeled and sliced beetroot
- 1 large fennel bulb
- 2 tbsp. horseradish sauce
- Salt and pepper
- 2 bay leaves
- 1 litre water
Put the fennel, beetroot, bay leaves, wine, salt and pepper and water into a large pan big enough to hold the trout.
Bring to the boil and cook for ten minutes, then reduce to a simmer and add the trout. Simmer for a further 8-9 minutes.
Remove the trout from the pan and remove the head and tail (if attached).
Place the trout, yoghurt and horseradish into a blender and blitz until smooth. Strain the cooking liquid and add it to the blender. Blitz until smooth and then season with salt and pepper.
Chill until cool. When you’re ready to serve, sprinkle with the flaked smoked trout fillet.