This dish took a while to evolve but I am now very happy with how it looks and tastes, so have added it to our gourmet holiday menus. I would serve this with a glass of cold white wine from Chateau La Voulte Gasparets.

BEETROOT AND SMOKED TROUT TRIFLE

WITH AN AVOCADO CUSTARD

Beetroot Jelly

50g Cooked beetroot

Water

2 leaves of gelatine

½ teaspoon horseradish

Salt and Pepper

1)      Blend beetroot, water and Horseradish

2)      Add to non-stick pan and heat with gelatine until thoroughly integrated

3)      Pour liquid evenly in to cocktail glasses and refrigerate for 2 hours

Smoked Trout Mousse

Smoked Trout

1 Egg white

2 tbsp crème Fraîche

1 tbsp horseradish

½ tbsp Lime juice

Black Pepper

1)      In a processor place the trout and egg white, and blend

2)      Add crème Fraîche, horseradish, lime juice and black pepper and blend

3)      Spoon creamy mousse on to the beetroot jelly

4)      Refrigerate for 1 to 2 hours

Vegetables

Finely dice, ½ red pepper, ½ yellow pepper, ½ green pepper, ½ cucumber and 5 radishes.

Sprinkle over the mousse

Avocado Custard

4 avocados

2 tbsp Crème Fraîche

1 tbsp lime juice

Salt and Black Pepper

1)      Blend ingredients in a food processor until very smooth

2)      Carefully spread custard over the vegetables until level with the top of the glass

3)      Sprinkle with toasted pine-nuts and top with half a cherry tomato.