Prep 20 mins
Cook 45 mins
A truly fabulous appetizer from Chef Jason Shaeffer of the Hotel Del Coronado in California, combining the fish and beets with Yukon Gold potatoes for a really elegant dish.
- 24 ounces smoked trout fillets
- 2 yukon gold potatoes, peeled
For the roasted beet vinaigrette
- 6 medium red beets
- 1 shallot, finely diced
- 1⁄2 cup champagne vinegar
- 2 cups olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon coarse grain mustard
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 1 pinch black pepper
For the Horseradish cream
- 1⁄4 cup fresh horseradish root, peeled and finely grated
- 3⁄4 cup creme fraiche
- Peel and slice potatoes quarter inch thick on a bias into eight slices. Toss with olive oil, salt and pepper and spread on a foil covered cookie sheet.
- Roast at 425 degrees until browned on edges and crisp; when done , reserve and keep warm.
- Wash beets and pat dry. Toss with olive oil, salt.
- Wrap in aluminum foil and roast in oven at 425 degrees until fork tender.
- Quarter inch dice five beets, reserving one for the vinaigrette.
- Roughly chop the one remaining beet.
- In blender combine the one chopped beet, vinegar, Dijon, salt, pepper and sugar to a puree then add olive oil.
- Pour the mixture into a bowl, and fold in shallots, coarse grain mustard and diced beets.
- In a small bowl, combine the grated horesradish with the creme fraiche (you can substuitute whipped cream or sour cream or a combination of whipped and sour cream).
- Use potato as a base. Spoon on roasted beets. Spoon horseradish cream over beets. Then finish with trout on top with chopped chives as a garnish.
- Bon Appetit!
- Note: You may have some extra of the beet vinaigrette mixture; it will hold very well in the fridge for several days.