Smoked trout and roasted beetroots on rye recipe
 Making smoked trout from scratch could be your next summer weekend project. From salt curing to coal roasted beetroot, this recipe isn't short of interest or new skills. If you want to cure your own trout you will need a smoker. 1 trout fillet (or use ready-smoked trout and skip the curing stage)300g/10½oz coarse salt 150g/5½oz caster sugar 100g/3½oz mixed herbs (i.e. lemon verbena, tarragon, thyme) 1 orange, zest only6 small beetroots, scrubbed clean and leaves removed1 lemon, zest and juice only2 tbsp olive oil knob of horseradish, grated, plus extra to serve 4 slices rye bread drizzle of olive oil, to serve 50g/1¾oz watercress salt and freshly ground black pepper 1 trout fillet (or use ready-smoked trout and skip the curing stage) 300g/10½oz coarse salt 150g/5½oz caster sugar 100g/3½oz mixed herbs (i.e. lemon verbena, tarragon, thyme) 1 orange, zest only 6 small beetroots, scrubbed clean and leaves removed 1 lemon, zest and juice only 2 tbsp olive oil knob of horseradish, grated, plus extra to serve 4 slices rye bread drizzle of olive oil, to serve 50g/1¾oz watercress salt and freshly ground black pepper Method To make the cured trout, mix the salt, sugar, mixed herbs and orange zest together and pack the fillet tightly in the salt mixture in a large, deep tray. Leave to cure for at least 12–24 hours until the flesh and skin starts to toughen. Rinse off the cure and pat dry. Place the trout into a smoker for up to 24 hours, or if using ready-smoked trout go to the next step. Light the barbecue. When the coals have died down and are no longer flaming, bury the beetroot amongst the coals to cook for up to 1 hour. They will slowly soften and go black and blistered on the skin. Check occasionally and turn if needed. Once softened, peel the skin from the beetroots and chop the flesh. In a large bowl,combine the lemon zest, lemon juice, olive oil and grated horseradish. Season with salt and pepper and toss together with the chopped beetroot.Drizzle the slices of bread with olive oil, sprinkle with a pinch of salt and toast on the griddle. Cut a quarter of the smoked trout and place in a tray over the barbecue to warm through. Once the oils have begun to be released, remove it from the heat and cut into thin slicesDress the toasts on a serving platter with the flaked fish, beetroots and a few sprigs of watercress. Grate over some more horseradish and serve. To make the cured trout, mix the salt, sugar, mixed herbs and orange zest together and pack the fillet tightly in the salt mixture in a large, deep tray. Leave to cure for at least 12–24 hours until the flesh and skin starts to toughen. Rinse off the cure and pat dry. To make the cured trout, mix the salt, sugar, mixed herbs and orange zest together and pack the fillet tightly in the salt mixture in a large, deep tray. Leave to cure for at least 12–24 hours until the flesh and skin starts to toughen. Rinse off the cure and pat dry. Place the trout into a smoker for up to 24 hours, or if using ready-smoked trout go to the next step. Place the trout into a smoker for up to 24 hours, or if using ready-smoked trout go to the next step. Light the barbecue. When the coals have died down and are no longer flaming, bury the beetroot amongst the coals to cook for up to 1 hour. They will slowly soften and go black and blistered on the skin. Check occasionally and turn if needed. Once softened, peel the skin from the beetroots and chop the flesh. Light the barbecue. When the coals have died down and are no longer flaming, bury the beetroot amongst the coals to cook for up to 1 hour. They will slowly soften and go black and blistered on the skin. Check occasionally and turn if needed. Once softened, peel the skin from the beetroots and chop the flesh. In a large bowl,combine the lemon zest, lemon juice, olive oil and grated horseradish. Season with salt and pepper and toss together with the chopped beetroot. In a large bowl,combine the lemon zest, lemon juice, olive oil and grated horseradish. Season with salt and pepper and toss together with the chopped beetroot. Drizzle the slices of bread with olive oil, sprinkle with a pinch of salt and toast on the griddle. Drizzle the slices of bread with olive oil, sprinkle with a pinch of salt and toast on the griddle. Cut a quarter of the smoked trout and place in a tray over the barbecue to warm through. Once the oils have begun to be released, remove it from the heat and cut into thin slices Cut a quarter of the smoked trout and place in a tray over the barbecue to warm through. Once the oils have begun to be released, remove it from the heat and cut into thin slices Dress the toasts on a serving platter with the flaked fish, beetroots and a few sprigs of watercress. Grate over some more horseradish and serve. Dress the toasts on a serving platter with the flaked fish, beetroots and a few sprigs of watercress. Grate over some more horseradish and serve.