Ingredients
- 1 12 oz. trout
- 1/2 cup salt
- 1/4 cup light brown sugar
- 2 tablespoon crushed red pepper
- 2 tablespoon large red beets
- 1/4 cup fresh squeezed orange juice
- 20 cup mint leaves
- 1/4 cup crème fraiche
- 1/4 cup fresh horseradish root
Preparation
Baking Directions:
Rub the trout with the salt, sugar, and pepper.
Let sit for 1 hour.
Wash the trout thoroughly and smoke for 10 minutes with Hickory wood.
Let trout sit until room temperature.
Remove the tops of the beets and place on a bed of salt.
Roast at 350 degrees until tender.
Once cool, chop the beets.
Mix beets with orange juice and chopped mint.
In a small bowl, whip the crème fraiche with the horseradish.
Season with salt and pepper.
Serve the trout on a bed of beets.
Garnish with the mix of whipped crème fresh and horseradish.
