Beetroot salad with caper dressing

Name: beetroot salad with caper dressing
Total time: 15 min
Yield: 4
Ingredients: 200 gram cooked beet; 200 gram smoked trout fillet; 4 teaspoon sour cream; 2 tablespoon capers for the dressing; 2 twig fresh dill for the dressing; fresh dill for the dressing; 1 teaspoon mustard for the dressing; 2 tablespoon extra virgin olive oil for the dressing; 1 tablespoon balsamic vinegar for the dressing

Ingredients

Directions

Cut the beets into very thin slices and divide them over 4 plates.
Beat the ingredients for the dressing together and drizzle the beet slices with it. Divide the strips of trout over it.
Garnish each plate with some nice dill and a teaspoon of sour cream.
Tasty with toasted bread.