| 2 | carrots |
| 2 | parsnips |
| 1 | beetroot |
| 1 | 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 |
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.
Without overlapping, lay vegetables onto a baking sheet. Bake at 200°C/390°F for approx. 35 min.
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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