Smoked Trout Taramasalata Recipe

Preparation Steps

1. 1

   Prepare the Taramasalata

   In a food processor, combine smoked trout, cream cheese, Greek yogurt, lemon juice, garlic, olive oil, salt, and black pepper. Blend until smooth.

2. 2

   Roast the Beets and Sunchokes

   Wrap the beets in aluminum foil and roast them in a preheated oven at 200°C (400°F) for about 45-60 minutes or until tender. For the sunchokes, toss them with olive oil, salt, and pepper, and roast them on a baking sheet for about 25-30 minutes until golden.

3. 3

   Prepare the Tabbouleh

   Cook the bulgur wheat according to package instructions. Once cooked, fluff it with a fork and let it cool. In a bowl, combine cooled bulgur, chopped parsley, diced tomato, and diced cucumber. Drizzle with olive oil and lemon juice, and season with salt and pepper.

4. 4

   Serve

   Spread the smoked trout taramasalata on a serving platter, arrange roasted beets and sunchokes around it, and serve with tabbouleh on the side.