Smoked trout with beet, apple, and dill relish

Smoked trout with beet, apple, and dill relish

3–4 tsp creamed white horseradish
½ red onion, finely diced
1–2 heads curly endive or frisée,
leaves separated
2 large cold-smoked trout fillets,
about 8oz (225g) each, flaked
drizzle of olive oil
juice of ½ lemon
2–3 eating apples
2 beets, cooked, peeled, and diced
handful of fresh dill, finely chopped
sea salt and freshly ground
black pepper
In a small bowl, mix the horseradish with half of the onion. Set aside.
Arrange the curly endive and flaked trout on a serving plate,
and drizzle with the oil and lemon juice. Season with salt and some
black pepper. Peel, core, and chop the apples into bite-size pieces. Combine with the beet and dill in a separate bowl, and mix together to make the relish.
To serve, spoon the relish over the salad. Sprinkle with the remaining red onion, and serve the horseradishonion mixture on the side. Crisp lettuce leaves, such as romaine, can be used instead of curly endive.