SMOKED TROUT WITH BEETROOT PUDDING

Smoked trout with beet pudding - A refined and flavorful recipe

Preparing a dish that combines tradition with innovation is a true art. This recipe for smoked trout with beet pudding is a perfect example of how simple ingredients can create an extraordinary culinary experience. It is a recipe that can be enjoyed on special occasions as well as on an ordinary evening, bringing a touch of elegance and refinement to your table.

Preparation time: 30 minutes
Baking time: 15 minutes
Cooling time: 4 hours
Total: 4 hours and 45 minutes
Number of servings: 4

Necessary ingredients:

*For the cheese biscuit:*
- 2 eggs
- Salt, to taste
- Grated nutmeg, to taste
- 30 g butter (melted)
- 2 tablespoons flour
- 80 g grated cheese

*For the beet pudding:*
- 500 g red beet
- 250 g potatoes
- Caraway, to taste
- 1-2 bay leaves
- 20 g butter
- Salt, to taste
- White pepper, to taste
- 1 tablespoon food starch
- 1 dl sour cream
- 2 tablespoons gelatin granules
- 2 dl whipped cream

*For serving:*
- Sour cream, to taste
- A few leaves of green salad
- 4 smoked trouts (approximately 200 g each)

The story of the recipe:
The beet pudding was inspired by culinary traditions that emphasize natural and healthy ingredients. Red beet, with its slightly sweet taste and vibrant color, has been used for centuries in various dishes, appreciated not only for its flavor but also for its nutritional benefits. Combined with smoked trout, this recipe brings a fantastic contrast of flavors and textures, creating a memorable gastronomic experience.

Step-by-step preparation:

1. Preparing the cheese biscuit:
- Start by separating the egg whites from the yolks. In a bowl, beat the yolks with a pinch of salt, grated nutmeg, and melted butter until you achieve a creamy mixture.
- Add the flour and grated cheese, mixing well to incorporate the ingredients.
- Whip the egg whites until they form stiff peaks and gently fold them into the mixture above, stirring lightly to avoid deflating.
- Pour the mixture into a baking tray lined with parchment paper and bake at 180°C for 10 minutes, then lower the temperature to 165°C and bake for another 5 minutes. When done, remove the parchment paper and let the base cool on a rack.

2. Boiling the vegetables:
- Wash the beet and potatoes. Boil them separately in salted water. For the beet, add caraway, and for the potatoes, bay leaves.
- Once cooked, drain them well and place them in a preheated oven for 10 minutes to dry a bit. Then, peel them and mash them together with a mixer until you obtain a smooth puree.

3. Preparing the beet pudding:
- In a saucepan, add the food starch with 1 dl of water and let it boil. Once boiling, add the gelatin and mix well, then let it cool.
- Incorporate this mixture into the beet puree, adding butter, salt, pepper, and sour cream. Mix well to obtain a homogeneous composition.
- Whip the cream and gently fold it into the beet puree.

4. Assembling and cooling the pudding:
- Place the cooled biscuit in a higher-sided tray. Pour the beet cream on top and cover with aluminum foil. Place the tray in the refrigerator for about 4 hours to set well.

5. Serving the dish:
- After the pudding has set, remove it from the refrigerator and cut it into squares. On each plate, place a few leaves of green salad, then a smoked trout and a piece of beet pudding. Add a spoonful of sour cream on top for extra flavor.
- I recommend a dry white wine, served well chilled, which will perfectly balance the flavors of the dish.

Useful tips:
- For a more intense flavor of the pudding, you can add some herbs, such as dill or parsley, to the beet puree.
- Make sure the smoked trout is of good quality, as it will significantly influence the final taste of the dish.
- The beet pudding can be prepared in advance and can also be served as an appetizer, alongside a fresh salad.

Nutritional information:
This recipe is rich in nutrients, thanks to the beets and potatoes, which are excellent sources of vitamins and minerals. Beet is known for its antioxidant and anti-inflammatory properties, while trout is a source of high-quality protein and omega-3 fatty acids. Each serving contains approximately 350-400 calories, depending on the amount of sour cream used.

Frequently asked questions:
- Can I use other types of smoked fish? Yes, you can experiment with salmon or other smoked fish, depending on your preferences.
- How can I vary the beet pudding? You can add grated carrots or sweet potatoes for a different taste and a more interesting texture.
- What drinks can I serve alongside this dish? Besides white wine, a cold lemonade or a berry cocktail would be an excellent choice.

These suggestions and information will help you prepare an exceptional dish that will not only impress your guests but also bring a touch of creativity to your kitchen. Enjoy your meal!