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Roasted vegetables with trout dip

Based on 11 ratings

“Comfort food at its best with seasonal, fresh vegetables.”

Difficulty

Easy 👌
20
min.
Preparation
35
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
carrots
parsnips
beetroot
lemon (zest and juice)
4 tbsp olive oil
100 g smoked trout
2 tsp horseradish
100 ml coconut milk
10 g chives (finely chopped)
salt
pepper
olive oil for serving
Metric
Imperial

Utensils

  • oven
  • vegetable peeler
  • bowl
  • fine grater
  • cutting board
  • knife
  • baking sheet
  • citrus press

Nutrition per serving

Cal
534
Protein
14 g
Fat
40 g
Carb
28 g
  • Step 1/3

    Pre-heat oven to 200°C/390°F. Peel carrots and parsnips and quarter them lengthwise. Peel and halve beetroot, then cut into 1-cm/0.4-in. slices. In a bowl, combine the vegetables with lemon zest and olive oil. Season with salt and pepper.
    • carrots
    • parsnips
    • beetroot
    • lemon
    • 4 tbsp olive oil
    • salt
    • pepper
    • oven
    • vegetable peeler
    • bowl
    • fine grater
    • cutting board
    • knife

    Pre-heat oven to 200°C/390°F. Peel carrots and parsnips and quarter them lengthwise. Peel and halve beetroot, then cut into 1-cm/0.4-in. slices. In a bowl, combine the vegetables with lemon zest and olive oil. Season with salt and pepper.

  • Step 2/3

    Without overlapping, lay vegetables onto a baking sheet. Bake at 200°C/390°F for approx. 35 min.
    • baking sheet

    Without overlapping, lay vegetables onto a baking sheet. Bake at 200°C/390°F for approx. 35 min.

  • Step 3/3

    To make the dip, use 2 forks to pull apart trout fillet. Finely grate horseradish. Mix smoked trout, horseradish, lemon juice, and coconut milk in a bowl. Stir well to combine. Season with salt and pepper to taste. Drizzle the baked vegetables with some olive oil. Serve with finely chopped chives on top. Dip in and enjoy!
    • 100 g smoked trout
    • 2 tsp horseradish
    • lemon
    • 100 ml coconut milk
    • 10 g chives
    • olive oil for serving
    • salt
    • pepper
    • bowl
    • citrus press

    To make the dip, use 2 forks to pull apart trout fillet. Finely grate horseradish. Mix smoked trout, horseradish, lemon juice, and coconut milk in a bowl. Stir well to combine. Season with salt and pepper to taste. Drizzle the baked vegetables with some olive oil. Serve with finely chopped chives on top. Dip in and enjoy!

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