Beetroot salad with caper dressing
- 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
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.
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