Impress your dinner guests with this Fjord Trout carpaccio, accompanied by a tangy horseradish cream and homemade pickled vegetables.
Cut the Fjord Trout in suitable portions and freeze them.
Slice the Fjord Trout thinly.
Whip the sour cream until it thickens. Add grated horseradish.
Season with lemon juice and salt.
Peel the onion and cut the beetroot in thin slices.
Mix beetroot juice, red wine vinegar and sugar in a casserole. Bring to the boil.
Add onions and beetroot and simmer for around 20 minutes.
Leave to cool, then sieve the vegetables and cut the onion in half.
Serve the Fjord Trout carpaccio with the horseradish cream and pickled vegetables. Sprinkle with grated horseradish.