📝 About This Recipe
This elegant pescatarian dish celebrates the timeless pairing of smoky, flakey trout and the earthy sweetness of oven-roasted beets. Inspired by Northern European coastal flavors, the salad balances rich textures with a zesty horseradish dressing and the crunch of toasted walnuts. It is a sophisticated cold appetizer or light lunch that brings a beautiful pop of color and a symphony of smoky, tangy, and sweet notes to your table.
🥗 Ingredients
The Roasted Beets
- 3-4 pieces Medium Red or Golden Beets (scrubbed, stems removed)
- 1 tablespoon Extra Virgin Olive Oil (for roasting)
- 1/2 teaspoon Sea Salt (plus more to taste)
The Fish and Greens
- 8-10 ounces Hot-Smoked Trout Fillets (skin removed, flaked into bite-sized chunks)
- 4 cups Arugula or Mixed Baby Greens (washed and dried)
- 1/2 head Radicchio (shredded for a bitter crunch)
Horseradish Dressing
- 1/2 cup Crème Fraîche (can substitute Greek yogurt)
- 1-2 tablespoons Prepared Horseradish (depending on desired heat)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 tablespoons Fresh Dill (finely chopped)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Garnish
- 1/3 cup Walnut Halves (toasted and roughly chopped)
- 1/4 piece Red Onion (very thinly sliced into half-moons)
- 1 tablespoon Capers (drained)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Place the scrubbed beets on a large piece of aluminum foil, drizzle with olive oil and a pinch of salt, then fold the foil to create a sealed pouch.
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2
Place the foil pouch on a baking sheet and roast for 45-55 minutes, or until the beets are tender when pierced with a knife.
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3
While the beets roast, prepare the dressing by whisking together the crème fraîche, horseradish, lemon juice, chopped dill, and black pepper in a small bowl. Chill until ready to serve.
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4
Toast the walnut halves in a dry skillet over medium heat for 3-5 minutes until fragrant and slightly darkened. Set aside to cool.
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5
Once the beets are done, let them cool in the foil until they are safe to handle. Under running water or with a paper towel, rub the skins off—they should slip right away.
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6
Cut the peeled beets into 1/2-inch wedges or cubes. If using both red and golden beets, keep them in separate bowls to prevent the red pigment from staining the golden ones.
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7
Carefully remove the skin from the smoked trout fillets and use your fingers to flake the fish into large, rustic chunks, checking for any small bones as you go.
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8
In a large mixing bowl, gently toss the arugula and shredded radicchio with a teaspoon of olive oil and a tiny pinch of salt just to coat.
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9
Arrange the greens on a large platter or divide among four individual plates.
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10
Artfully nestle the roasted beet wedges and the flaked trout into the bed of greens.
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11
Scatter the thinly sliced red onions, toasted walnuts, and capers over the top of the salad.
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12
Drizzle the chilled horseradish crème fraîche generously over the salad, or place small dollops throughout for a cleaner look.
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13
Garnish with a few extra sprigs of fresh dill and a final crack of black pepper before serving immediately.
💡 Chef's Tips
Wear gloves when peeling red beets to avoid staining your hands pink. If you are short on time, you can use pre-cooked, vacuum-packed beets found in the produce section. Always use hot-smoked trout (which is flaky and cooked) rather than cold-smoked trout (which is silky and raw-like) for the best texture in this salad. Soak the sliced red onions in ice water for 10 minutes before serving to remove their harsh 'bite' and keep them extra crunchy. Don't over-mix the salad once the beets are added, or the entire dish will turn a uniform shade of pink.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine like a Sancerre or a Riesling to cut through the richness of the trout. Serve alongside thick slices of toasted sourdough or dark rye bread with salted butter. This dish makes a wonderful brunch component alongside soft-boiled eggs. For a festive touch, use a mix of candy-cane (Chioggia) beets and golden beets for a stunning visual display. A chilled glass of sparkling apple cider is a fantastic non-alcoholic pairing.