Beet salad with trout and puffed corn

Heat 1 tablespoon of oil and fry the corn with the spices on a low setting. Add a few tablespoons of water and leave to simmer for about 5 minutes. Puree this mixture completely smooth in a blender or with a hand blender. Season with salt.

Heat the rest of the oil in a heavy pan with lid and spread the popcorn over the bottom. Place the heat source at medium height and place the lid on the pan. Puff the corn into the sealed pan until no sound is heard and switch off the heat source.

Cut the beet into thin slices and spread over 4 large plates. Divide the trout into equal pieces over the beet and sprinkle with the red pepper.

Drizzle with the corn sauce and sprinkle with the popcorn. Garnish with a few coriander leaves.