You simply have to look at this dish to know this is going to be a special experience, Chef! Not only is the plating arrangement a feast for the eyes but the ingredients are for the palate too. Thinly sliced carpaccio-style beetroot and cucumber create an earthy & refreshing sphere, with a delicious centre for smoked trout ribbons, fresh greens, homemade cheese crisps, and fried capers. Drizzled with a creamy horseradish sauce.
Tangy Beetroot Carpaccio & Smoked Trout
Tangy Beetroot Carpaccio & Smoked Trout
with Italian-style cheese crisps
Hands on Time: 35 - 55 minutes
Overall Time: 40 - 65 minutes
Ingredients:
- Beetroot
- Capers
- Creamy Horseradish Sauce
- Cucumber
- Fish
- Grated Italian-style Hard Cheese
- Lemon
- Lemons
- Salad Leaves
- Smoked Trout Ribbons
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Paper Towel
- Butter (optional)
BOIL THE BEETS
Place the Beetroot in a pot of salted water. Bring to a boil and cook until tender, 25-30 minutes. Drain and run under cold water to stop the cooking process.
CHEESE CRISPS
Place a non-stick pan over low-medium heat. Take small spoonfuls of grated cheese (about 1 tbsp each) and flatten them into thin circles directly in the pan. Leave a little space between each circle, they’ll spread slightly. Let them cook until turning golden and the cheese melts, 2-3 minutes. Flip them quickly to crisp the other side until golden, 1-2 minutes. Remove from the pan and place on a plate to cool (don't stack them).
CRISPY Capers
Pat dry the Capers with a paper towel. Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Fry the capers until they puff up slightly and turn golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
CARPACCIO & SOME PREP
Cut the Beetroot into thin rounds. Add a squeeze of lemon juice (to taste) and seasoning. Toss to combine and set aside. Loosen the creamy horseradish sauce with water in 5ml increments until drizzling consistency.
TIME TO EAT
Lay the beet slices on a plate, forming a circular pattern if desired, and top with the Cucumber slices in the same arrangement. Place the salad leaves in the centre, then scatter the trout and crispy capers over the top. Squeeze over any remaining lemon juice (to taste), drizzle with the creamy horseradish sauce, and garnish with the crispy Italian-style cheese. Garnish with a sprinkle of the lemon zest. Dig in, Chef!
BOIL THE BEETS
Place the Beetroot in a pot of salted water. Bring to a boil and cook until tender, 25-30 minutes. Drain and run under cold water to stop the cooking process.
CHEESE CRISPS
Place a non-stick pan over low-medium heat. Take small spoonfuls of grated cheese (about 1 tbsp each) and flatten them into thin circles directly in the pan. Leave a little space between each circle, they’ll spread slightly. Let them cook until turning golden and the cheese melts, 2-3 minutes. Flip them quickly to crisp the other side until golden, 1-2 minutes. Remove from the pan and place on a plate to cool (don't stack them).
CRISPY Capers
Pat dry the Capers with a paper towel. Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Fry the capers until they puff up slightly and turn golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
CARPACCIO & SOME PREP
Cut the Beetroot into thin rounds. Add a squeeze of lemon juice (to taste) and seasoning. Toss to combine and set aside. Loosen the creamy horseradish sauce with water in 5ml increments until drizzling consistency.
TIME TO EAT
Lay the beet slices on a plate, forming a circular pattern if desired, and top with the Cucumber slices in the same arrangement. Place the salad leaves in the centre, then scatter the trout and crispy capers over the top. Squeeze over any remaining lemon juice (to taste), drizzle with the creamy horseradish sauce, and garnish with the crispy Italian-style cheese. Garnish with a sprinkle of the lemon zest. Dig in, Chef!
BOIL THE BEETS
Place the Beetroot in a pot of salted water. Bring to a boil and cook until tender, 30-35 minutes. Drain and run under cold water to stop the cooking process.
CHEESE CRISPS
Place a non-stick pan over low-medium heat. Take small spoonfuls of grated cheese (about 1 tbsp each) and flatten them into thin circles directly in the pan. Leave a little space between each circle, they’ll spread slightly. Let them cook until turning golden and the cheese melts, 2-3 minutes. Flip them quickly to crisp the other side until golden, 1-2 minutes. Remove from the pan and place on a plate to cool (don't stack them).
CRISPY Capers
Pat dry the Capers with a paper towel. Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Fry the capers until they puff up slightly and turn golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
CARPACCIO & SOME PREP
Cut the Beetroot into thin rounds. Add a squeeze of lemon juice (to taste) and seasoning. Toss to combine and set aside. Loosen the creamy horseradish sauce with water in 5ml increments until drizzling consistency.
TIME TO EAT
Lay the beet slices on a plate, forming a circular pattern if desired, and top with the Cucumber slices in the same arrangement. Place the salad leaves in the centre, then scatter the trout and crispy capers over the top. Squeeze over any remaining lemon juice (to taste), drizzle with the creamy horseradish sauce, and garnish with the crispy Italian-style cheese. Garnish with a sprinkle of the lemon zest. Dig in, Chef!
BOIL THE BEETS
Place the Beetroot in a pot of salted water. Bring to a boil and cook until tender, 30-35 minutes. Drain and run under cold water to stop the cooking process.
CHEESE CRISPS
Place a non-stick pan over low-medium heat. Take small spoonfuls of grated cheese (about 1 tbsp each) and flatten them into thin circles directly in the pan. Leave a little space between each circle, they’ll spread slightly. Let them cook until turning golden and the cheese melts, 2-3 minutes. Flip them quickly to crisp the other side until golden, 1-2 minutes. Remove from the pan and place on a plate to cool (don't stack them).
CRISPY Capers
Pat dry the Capers with a paper towel. Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Fry the capers until they puff up slightly and turn golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
CARPACCIO & SOME PREP
Cut the Beetroot into thin rounds. Add a squeeze of lemon juice (to taste) and seasoning. Toss to combine and set aside. Loosen the creamy horseradish sauce with water in 5ml increments until drizzling consistency.
TIME TO EAT
Lay the beet slices on a plate, forming a circular pattern if desired, and top with the Cucumber slices in the same arrangement. Place the salad leaves in the centre, then scatter the trout and crispy capers over the top. Squeeze over any remaining lemon juice (to taste), drizzle with the creamy horseradish sauce, and garnish with the crispy Italian-style cheese. Garnish with a sprinkle of the lemon zest. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Tangy Beetroot Carpaccio & Smoked Trout?
The preparation time for Tangy Beetroot Carpaccio & Smoked Trout with Italian-style cheese crisps is between 35 and 55 minutes.
What is the total time required to make Tangy Beetroot Carpaccio & Smoked Trout with Italian-style cheese crisps?
The total time required to make Tangy Beetroot Carpaccio & Smoked Trout with Italian-style cheese crisps is between 40 and 65 minutes.
How many servings does Tangy Beetroot Carpaccio & Smoked Trout provide?
4 servings
What are the main ingredients in Tangy Beetroot Carpaccio & Smoked Trout?
Beetroot, Capers, Creamy Horseradish Sauce, Cucumber, Fish, Grated Italian-style Hard Cheese, Lemon, Lemons, Salad Leaves, Smoked Trout Ribbons
What is the nutritional information of Tangy Beetroot Carpaccio & Smoked Trout?
Calories: 390.1, Carbs: 39.6 grams, Fat: grams, Protein: 28.5 grams, Sugar: 10.5 grams, Salt: 1605.6 grams
How do I prepare Tangy Beetroot Carpaccio & Smoked Trout?
TIME TO EAT: Lay the beet slices on a plate, forming a circular pattern if desired, and top with the cucumber slices in the same arrangement. Place the salad leaves in the centre, then scatter the trout and crispy capers over the top. Squeeze over any remaining lemon juice (to taste), drizzle with the creamy horseradish sauce, and garnish with the crispy Italian-style cheese. Garnish with a sprinkle of the lemon zest. Dig in, Chef! CRISPY CAPERS: Pat dry the capers with a paper towel. Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Fry the capers until they puff up slightly and turn golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel. CARPACCIO & SOME PREP: Cut the beetroot into thin rounds. Add a squeeze of lemon juice (to taste) and seasoning. Toss to combine and set aside. Loosen the creamy horseradish sauce with water in 5ml increments until drizzling consistency. BOIL THE BEETS: Place the beetroot in a pot of salted water. Bring to a boil and cook until tender, 25-30 minutes. Drain and run under cold water to stop the cooking process. CHEESE CRISPS: Place a non-stick pan over low-medium heat. Take small spoonfuls of grated cheese (about 1 tbsp each) and flatten them into thin circles directly in the pan. Leave a little space between each circle, they’ll spread slightly. Let them cook until turning golden and the cheese melts, 2-3 minutes. Flip them quickly to crisp the other side until golden, 1-2 minutes. Remove from the pan and place on a plate to cool (don't stack them).
What should be prepared from my kitchen to make Tangy Beetroot Carpaccio & Smoked Trout?
Beetroot, Capers, Creamy Horseradish Sauce, Cucumber, Fish, Grated Italian-style Hard Cheese, Lemon, Lemons, Salad Leaves, Smoked Trout Ribbons
How many calories does Tangy Beetroot Carpaccio & Smoked Trout have?
390.1 calories
How much fat content does Tangy Beetroot Carpaccio & Smoked Trout have?
grams
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