Beetroot Salad with Arugula and Smoked Trout

Ingredients

• 4 smoked trout fillets
• 1 EL sesame seeds
• 2 bunches arugula
• 2 beetroot roots
• 2 EL cider vinegar
• 3 EL walnut oil
• Salt

Instructions

1. 1.

   Peel the beetroot, slice into thin strips, garnish. Whisk together vinegar, oil and salt to make a dressing, drizzle over the beetroot and let it sit for 20 minutes. Wash the arugula, dry thoroughly and arrange on plates.

2. 2.

   Coat trout fillets in 1 EL sesame seeds, place them on the salad. Toast sesame in a non‑stick pan without fat, sprinkle over the dish.