Servers: makes 4
Cook time 45 minutes
- Berkshire Trout Honey Roasted Trout
- 250g cooked beetroot (vac-packed is fine, but make sure it’s not in vinegar)
- 1 tbsp olive oil
- 500g greek yogurt
- 2 garlic cloves, crushed
Dice the beetroot into 1cm chunks and tip into a small fireproof pan (an enamel tin, small frying pan or roasting dish is perfect). Drizzle over the olive oil and season with a little salt and pepper, tossing to mix. Sit the beetroot on the grill, away from the hot coals, and cover. Leave to roast gently in the smoke for 15 minutes. Finely chop the beetroot, then leave to cool a little.
Spoon the yogurt into a bowl and stir in the garlic and a little salt and pepper. Scoop up about two thirds of the chopped beetroot and fold it into the yogurt. Divide among 4 plates, spreading it out into a layer but leaving some nice dips and furrows. Drizzle generously with extra-virgin olive oil and sprinkle over the reserved beetroot.
To transfer to the plates, you should be able to easily slide a fish slice between the skin and the flesh, leaving the skin behind. Sprinkle over the pistachios and herbs. Serve with plenty of flatbreads to scoop up the beetroot yogurt.
Credit: Delicious Magazine - Genevieve Taylor