Smoked Trout, Beet & Apple Salad With Trout Grebenes

• 2 Filet Smoked Trout
• 6 Small steamed beets, peeled
• 1 tart green Apple
• Juice & Zest of 1 lemon
• Dill fronds to garnish
• vegetable oil
• Dairy Free Horseradish Dressin
• Creamy Horseradish Vinaigrette (Dairy Free)
• .5 cup silken tofu
• 1 .5 tablespoons apple cider vinegar
• 1 clove garlic, minced
• 1 small shallot, minced
• 1 tablespoon prepared horseradish or 1Tbs grated fresh
• 2 tablespoon olive oil
• 1/2 cup chopped dill & chives

1. Squeeze half a lemon over shallot and let sit
2. Skin trout and break in to bite size pieces , reserve skin for garnish
3. Dice beets into cubes
4. Peel apple and dice into cubes (same size as beets)
5. Toss apples & beets with 1 tablespoon of Horseradish dressing
6. Arrange beet and apple cubes + shallots over top
7. Lay trout bits on top of that
8. Scatter crisped trout skin & dill fronds over top
9. Place tofu, vinegar, horseradish, garlic, shallots and 1/2 herbs in food processor
10. Blend until pureed
11. While processor is running , add water, followed by oil
12. Season to taste with salt & pepper
13. Stir in remaining herbs

filet, steamed beets, lemon, vegetable oil, horseradish, horseradish, silken tofu, apple cider vinegar, clove garlic, shallot, horseradish, olive oil, dill

Taken from food52.com/recipes/51551-smoked-trout-beet-apple-salad-with-trout-grebenes (may not work)