Ingredients: 1 serving hot smoked trout 1 hick slice Yukon gold potato 1 Dalia Tubor cubed 1 tsp rice wine vinegar 1 tbsp extra virgin olive oil 1 scallion sliced in a variety of ways 1 small bunch radish sprouts sea salt and fresh ground pepper

Methods:

1. Place hot smoked trout and potato on grill for 2-3 minutes on medium heat to allow to warm through.
2. In a bowl, combine cubes of Dalia Tubor with rice wine vinegar, extra virgin olive oil scallion slices and season with sea salt and fresh ground pepper.
3. Place trout, potato and Tubor salad on plate and garnish with radish sprouts, horseradish cream (infusion of horseradish and thick cream) and beat root oil (infusion of beat roots, olive oil and chili spice).