How to Make a Roasted Beet and Smoked Trout Salad with Creme Fraiche, Dill and Red Onions
The way the smoked trout mingle with the beets in this salad turning the edges of the trout a beautiful magenta color and then mix with creme fraiche and red onions turning all of the salad bright pink like a summer sunset is just plain magical. It's also magical how the pairing of the sweet beets with the smoky, salty trout and creamy tangy creme fraiche creates a medley of flavors that will turn your dinner table into a fine dining experience. I picked up my smoked trout from the local farm stand in upstate New York where trout is abundant. But, if you don't have access to local trout, most supermarkets have package smoked trout in the same section that you can find smoked salmon. Promise me you will try this salad. It is seriously one of my finest culinary accomplishments.
Yield: Serves 4
- 4-6 medium or large red beets
- 1 smoked trout
- 8 oz of mixed greens
- 1 lemon
- 2 tbsp extra virgin olive oil
- 1 tbsp olive oil
- 1 small or 1/2 of a large red onion
- fresh or dried dill
- 8 oz creme fraiche
- salt and pepper
Preheat oven to 375°. Cut beets in half, place on a baking sheet and drizzle with 1 tbsp of olive oil. Bake for 30-40 minutes or until the beets are fork tender. Let the beets cool then remove the skins and cut into one inch cubes. (The beets can be roasted in advance and stored in the refrigerator until ready to use.) In a small bowl, combine the lemon juice, 2 tbsp of olive oil, salt and pepper and whisk together then set aside. Remove the meat from the smoked trout and break into small pieces making sure to remove any bones from the meat. Slice the onion into thin rings and then in half. Place the greens, beets, trout and onions in a large bowl. Add the whisked dressing and toss until well coated with the dressing. Place into serving bowls, dollop a spoonful of creme fresh onto each serving and sprinkle with dill.