Smoked trout with beet, apple, and dill relish

SERVES 4:

Ingredients:

3–4 tsp creamed white horseradish

½ red onion, finely diced

1–2 heads curly endive or frisée, leaves separated

2 large cold-smoked trout fillets, about 8oz (225g) each, flaked

drizzle of olive oil

juice of ½ lemon

2–3 eating apples

2 beets, cooked, peeled, and diced

handful of fresh dill, finely chopped

sea salt and freshly ground

black pepper

Method:

1 In a small bowl, mix the horseradish with half of the onion. Set aside.

2 Arrange the curly endive and flaked trout on a serving plate, and drizzle with the oil and lemon juice. Season with salt and some black pepper.

3 Peel, core, and chop the apples into bite-size pieces. Combine with the beet and dill in a separate bowl, and mix together to make the relish.

4 To serve, spoon the relish over the salad. Sprinkle with the remaining red onion, and serve the horseradishonion mixture on the side.

Smoked trout with beet, apple, and dill relish