Beetroot and dill pilaf with hot-smoked trout

Beetroot and dill pilaf with hot-smoked trout
  • Serves icon Serves 4
  • Time icon Takes 5 minutes to make, 40 minutes to cook

This vibrant smoked trout recipe with a beetroot and dill pilaf takes only five minutes to prepare.

Nutrition: per serving

Calories
391kcals
Fat
5.9g (2.2g saturated)
Protein
20.3g
Carbohydrates
59.7g (3.8g sugars)
Fibre
1.4g
Salt
1.5g
Calories
391kcals
Fat
5.9g (2.2g saturated)
Protein
20.3g
Carbohydrates
59.7g (3.8g sugars)
Fibre
1.4g
Salt
1.5g

Ingredients

  • 4 small fresh beetroot, trimmed but not peeled
  • 1 tsp caraway seeds
  • 300g long grain rice
  • 250g hot-smoked trout
  • 2 tbsp soured cream, plus extra for serving
  • Small bunch of fresh dill, torn

Method

  1. Preheat the oven to 200°C/fan180°C/gas 6. Wrap each beetroot in foil and roast for 30 minutes until tender. Unwrap and, when cool enough to handle, peel (wearing clean rubber gloves), then grate 2 and cut the other 2 into wedges.
  2. Put a saucepan over a medium heat and toast the caraway seeds for 30 seconds, then remove from the pan and set aside. Pour a kettle of boiling water into the hot pan, season with salt and add the rice. Stir the rice once and cook for 10 minutes or until tender. Meanwhile, break the trout into large flakes.
  3. Drain the rice well, then return it to the pan with the grated beetroot, toasted caraway seeds, soured cream and most of the dill. Mix well, then spoon into a bowl and gently fold in the sliced beetroot, trout and the remaining dill. Serve with a rocket salad, if you like, and an extra dollop of soured cream.

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  1. I love this recipe because not only is it very-very tasty but it’s also very-very healthy and due to having cancer I need to eat all the antioxidants I can.

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