Smoked Trout Carpaccio with Beets
Directions
- 1Fillet the trout and remove the skin.
- 2Season the trout with salt.
- 3Vacuum seal the trout and cook it with a torch.
- 4Cut the trout into thin slices.
- 5Place the trout slices in a small metal ring to form a round shape.
- 6Peel and slice the beets, then dice them.
- 7Dice the celery.
- 8Remove the trout from the ring and place it on a plate.
- 9Drizzle oil over the trout.
- 10Spread the lemon zest over the trout.
- 11Pipe small dabs of cream over the trout.
- 12Add the black pepper.
- 13Arrange the beets, celery, caviar, dill and flowers over the trout.
Ingredients
- 1 smoked trout
- 2 pinches salt
- 3 beets
- 1 celery
- 1 tablespoon oil
- 1 tablespoon lemon zest
- 1 tablespoon cream
- 1 pinch black pepper
- 1 tablespoon red and orange caviar
- 3 sprigs dill
- 6 small purple and white flowers
Equipment
knifecutting boardbowlplastic wraptorchsmall metal ringcontaineraluminum foilmandoline slicertweezerssmall squeeze bottlesbrush
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