Roasted Potato, Pumpkin, Red Beet and Smoked Trout Salad
Serves 41 hour
2 medium sized red beets (app 600 g), cut into thin slices
500 g small potatoes, peeled and halved
1 small Hokkaido pumpkin (app 500 g), cut into wedges
6 tablespoons olive oil
Coarse sea salt
1 bunch of chives, finely cut
1 bunch of parsley, finely chopped
3 scallions, cut into rings
1 teaspoon grated hoarseradish (from the glass jar/ store bought)
2 tablespoons pumpkin seed oil
2 tablespoons liquid honey
3-4 tablespoons lemon juice
Freshly ground pepper
2 smoked trout filets
500 g small potatoes, peeled and halved
1 small Hokkaido pumpkin (app 500 g), cut into wedges
6 tablespoons olive oil
Coarse sea salt
1 bunch of chives, finely cut
1 bunch of parsley, finely chopped
3 scallions, cut into rings
1 teaspoon grated hoarseradish (from the glass jar/ store bought)
2 tablespoons pumpkin seed oil
2 tablespoons liquid honey
3-4 tablespoons lemon juice
Freshly ground pepper
2 smoked trout filets
1. Mix vegetables with 2 tablespoons of olive oil and 1/2 tablespoon of salt and spread onto a lightly greased baking tray. Cook in a preheated oven at 180°C for 35 minutes (convection oven 160 degrees / gas oven level 2-3).
2. For the dressing, mix hoarse radish, pumpkin seed oil, 4 tablespoons olive oil, honey, lemon juice, salt and pepper. Add chives, parsley and shallots. Remove vegetables from the oven and mix in a bowl with dressing. Cut smoked trout into pieces and carefully mix into salad.
2. For the dressing, mix hoarse radish, pumpkin seed oil, 4 tablespoons olive oil, honey, lemon juice, salt and pepper. Add chives, parsley and shallots. Remove vegetables from the oven and mix in a bowl with dressing. Cut smoked trout into pieces and carefully mix into salad.