Smoked Trout Carpaccio with Beets

2 mins
Serves 1
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Directions

  1. 1Fillet the trout and remove the skin.
  2. 2Fillet the trout and remove the skin.
  3. 3Fillet the trout and remove the skin.
  4. 4Season the trout with salt.
  5. 5Season the trout with salt.
  6. 6Season the trout with salt.
  7. 7Vacuum seal the trout and cook it with a torch.
  8. 8Vacuum seal the trout and cook it with a torch.
  9. 9Vacuum seal the trout and cook it with a torch.
  10. 10Cut the trout into thin slices.
  11. 11Cut the trout into thin slices.
  12. 12Cut the trout into thin slices.
  13. 13Place the trout slices in a small metal ring to form a round shape.
  14. 14Place the trout slices in a small metal ring to form a round shape.
  15. 15Place the trout slices in a small metal ring to form a round shape.
  16. 16Peel and slice the beets, then dice them.
  17. 17Peel and slice the beets, then dice them.
  18. 18Peel and slice the beets, then dice them.
  19. 19Dice the celery.
  20. 20Dice the celery.
  21. 21Dice the celery.
  22. 22Remove the trout from the ring and place it on a plate.
  23. 23Remove the trout from the ring and place it on a plate.
  24. 24Remove the trout from the ring and place it on a plate.
  25. 25Drizzle oil over the trout.
  26. 26Drizzle oil over the trout.
  27. 27Drizzle oil over the trout.
  28. 28Spread the lemon zest over the trout.
  29. 29Spread the lemon zest over the trout.
  30. 30Spread the lemon zest over the trout.
  31. 31Pipe small dabs of cream over the trout.
  32. 32Pipe small dabs of cream over the trout.
  33. 33Pipe small dabs of cream over the trout.
  34. 34Add the black pepper.
  35. 35Add the black pepper.
  36. 36Add the black pepper.
  37. 37Arrange the beets, celery, caviar, dill and flowers over the trout.
  38. 38Arrange the beets, celery, caviar, dill and flowers over the trout.
  39. 39Arrange the beets, celery, caviar, dill and flowers over the trout.

Ingredients

  • 1 smoked trout
  • 1 smoked trout
  • 1 smoked trout
  • 2 pinches salt
  • 2 pinches salt
  • 2 pinches salt
  • 3 beets
  • 3 beets
  • 3 beets
  • 1 celery
  • 1 celery
  • 1 celery
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon zest
  • 1 tablespoon cream
  • 1 tablespoon cream
  • 1 tablespoon cream
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 tablespoon red and orange caviar
  • 1 tablespoon red and orange caviar
  • 1 tablespoon red and orange caviar
  • 3 sprigs dill
  • 3 sprigs dill
  • 3 sprigs dill
  • 6 small purple and white flowers
  • 6 small purple and white flowers
  • 6 small purple and white flowers

Equipment

knifecutting boardbowlplastic wraptorchsmall metal ringcontaineraluminum foilmandoline slicertweezerssmall squeeze bottlesbrush