Smoked Trout with Horseradish Cream on Beetroot Carpaccio

For the smoked trout with horseradish cream on beetroot carpaccio, first prepare the carpaccio.

Cut the beet into very thin slices and place on a plate.

For the dressing, place oil, vinegar, dextrose, salt, pepper, herbs, shallot, garlic, mustard and water in a mug and whisk until fine. Then drizzle this over the carpaccio.

Cut the smoked trout fillet into 2 pieces and place on top of the carpaccio. Whip the cream until stiff, fold in the freshly grated horseradish and season with salt and pepper.

Spread this on the fish fillet and then garnish with a basil leaf.

Add salad garnish and sandwich slice to the smoked trout with horseradish cream on beetroot carpaccio.

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