# Smoked Trout Carpaccio with Beets

A smoked trout carpaccio with beets, creating a delicious balance of smoky, earthy, and fresh flavors.

- Servings: 1 servings
- Total time: 2 min
- Category: Appetizer
- Language: en

## 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

## Instructions

1. Fillet the trout and remove the skin.
2. Season the trout with salt.
3. Vacuum seal the trout and cook it with a torch.
4. Cut the trout into thin slices.
5. Place the trout slices in a small metal ring to form a round shape.
6. Peel and slice the beets, then dice them.
7. Dice the celery.
8. Remove the trout from the ring and place it on a plate.
9. Drizzle oil over the trout.
10. Spread the lemon zest over the trout.
11. Pipe small dabs of cream over the trout.
12. Add the black pepper.
13. Arrange the beets, celery, caviar, dill and flowers over the trout.

## Equipment

- knife
- cutting board
- bowl
- plastic wrap
- torch
- small metal ring
- container
- aluminum foil
- mandoline slicer
- tweezers
- small squeeze bottles
- brush

## Source

- Original video: https://www.instagram.com/reel/DGV1dbMMy4P/?igsh=eG5pYTFuMGlsYmE=
- Recipe page: https://www.cliprecipe.com/recipe/0ad2dd19-d4f7-4177-99f3-1ffc3d26a8e8
- Extracted: 2025-03-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt