Beet, Apple And Fennel Salad With Smoked Trout

• 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

1. 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.
2. 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.
3. 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.

beetroot, lemon juice, sugar, thyme, pear, apples, fennel, trout, crueme fraueeche, vegetable stock, roquefort cheese

Taken from recipes-plus.com/api/v2.0/recipes/21537 (may not work)