Beet, Apple And Fennel Salad With Smoked Trout - cooking recipe

Ingredients

800 g beetroot, peeled and cut into spaghetti-like strips with a spiral cutter
6 tbsp lemon juice
3 tbsp sugar
4-5 stems thyme, finely chopped
1 None pear, cut into wedges
2 None apples, cut into wedges
1 bulb fennel, sliced into thin strips
400 g trout fillets, chopped coarsely
1 tsp mustard seeds, crushed
150 g creme fraiche
100 ml vegetable stock
100 g Roquefort cheese, crumbled

Preparation

Mix the beet strips with 2 tbsp of lemon juice and 2 tsp of sugar in a pan. Simmer in a little water for 10 minutes. In a bowl, drizzle the apples and pear with 2 tbsp lemon juice.
To make the dressing, mix the remaining lemon juice with the crushed mustard seeds, sour cream, stock, 2 tbsp chopped thyme and 1 tsp sugar in a bowl and season to taste.
Mix the beets with the fennel, smoked trout, apple and pear wedges and cheese on a plate. Serve drizzled with salad dressing and garnished with thyme.