Smoked Trout W/Roasted Beet Vinaigrette, Horseradish Cream

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.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 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

Directions

1. 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.
2. Roast at 425 degrees until browned on edges and crisp; when done , reserve and keep warm.
3. Wash beets and pat dry. Toss with olive oil, salt.
4. Wrap in aluminum foil and roast in oven at 425 degrees until fork tender.
5. Quarter inch dice five beets, reserving one for the vinaigrette.
6. Roughly chop the one remaining beet.
7. In blender combine the one chopped beet, vinegar, Dijon, salt, pepper and sugar to a puree then add olive oil.
8. Pour the mixture into a bowl, and fold in shallots, coarse grain mustard and diced beets.
9. 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).
10. 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.
11. Bon Appetit!
12. Note: You may have some extra of the beet vinaigrette mixture; it will hold very well in the fridge for several days.