Mustardy roast beetroot & potato salad with hot smoked trout

Method

• step 1

  Heat the oven to 180C/160C fan/gas 4. Wash the beetroot well and cut off the stalks and any tough areas of skin. If the beetroot are small, cut them in half, any larger, cut them into quarters or eighths. Tip them onto one end of a large baking tray. Cut the potatoes into similar sized chunks, or leave them whole if they’re small. Tip them onto the other side of the tray. Drizzle with olive oil and sprinkle with salt and the caraway seeds. Toss the veg until well coated, but keep them on separate ends of the tray to prevent the beets from bleeding their purple juices onto the potatoes. Bake for 1 hr, until the beets are knife tender and the potatoes are golden.

• step 2

  Meanwhile heat a thin layer of sunflower oil in a frying pan over a low-medium heat. Fry the shallots for 4-5 mins, keeping an eye on them as they can burn easily. When golden brown, remove from the oil with a slotted spoon and transfer to a plate lined with kitchen paper. Season and set aside to cool.

• step 3

  In a large bowl make the dressing by whisking together the soured cream, Dijon mustard, lemon zest and juice and seasoning. Roughly chop half the dill and stir through.

• step 4

  When the beets and potatoes are cooked, leave to cool for 10 mins, then tip the potatoes into the dressing and toss to coat. Mix in the beetroot along with any oil from the tray. Spoon onto a serving platter, season and flake over the smoked trout in chunks, scatter with the fried shallots and the remaining dill sprigs.