as a starter, trout gravlax

MARINADE:

• 1 cooked beet
• 25 g of coarse salt
• 1 tbsp. teaspoon of brown sugar
• 3 g dill
• 1 tbsp. tablespoon of grated horseradish
• 1 tbsp. tablespoon of vodka
• Zest of a lemon

DILL CREAM:

• 80 g fresh cream
• 1 tbsp. tablespoon of lemon zest
• 2 tbsp. tablespoon finely chopped dill
• Salt, pepper

1. Cut the beet into pieces. In the bowl of a blender, pour the beetroot and the marinade ingredients. Reduce until you obtain a homogeneous texture.
2. Arrange a large sheet of cling film on the work surface and place a sheet of baking paper on top. Spread half of the marinade in the center then place the trout on top. Pour the rest over the fish and coat well. Wrap the trout in baking paper and cling film so that it is completely covered. Reserve in the refrigerator overnight. The next day, open carefully, remove the beetroot marinade and cut nice slices of trout.
3. In a bowl, mix all the ingredients for the dill cream.
4. Serve trout on plates with dill cream, a few lemon wedges and slices of bread.