Carpaccio of Red Beets with Smoked Trout Fillets

For the beet carpaccio with smoked trout fillets, cook the beet on a perforated tray until soft, allow to cool and peel.then cut into thin slices (vegetable slicer or slicer) and lay out on glass plates, for example.

Clean the fennel, cut into fine strips and spread on the plates. Whip the cream until stiff. Add horseradish, lemon juice, salt and pepper, mix and put 1 tablespoon on each plate. Coarsely pick the trout fillets and spread on the beet. Mix olive oil and sea salt and drizzle over the beet slices.

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