Toasted Valais rye bread AOP with fillets of smoked trout, salt-baked beetroot and a ricotta and horseradish cream

Salt-baked beetroot

1. Preheat the oven to 150°C.

2. Rinse and dry the beetroot. Leave the skin on.

3. Pour a layer of coarse salt into an ovenproof dish.ine ofenfeste Form mit einer Salzschicht bedecken.

4. Place the beetroot on top and completely cover it in the remaining salt.

5. Bake for 60 to 90 minutes. To check if it is ready after the first 60 minutes, pierce the beetroot with a skewer. If the skewer pierces easily, the beetroot is cooked. If the flesh is still firm, continue baking and check every 10 minutes.

6. Once out of the oven, leave to cool for about 30 minutes. Break the salt crust with a large spoon and remove the beetroot.

7. Rinse the beetroot thoroughly in cold water. Dry and peel.

8. Using a mandolin, finely slice the beetroot like a carpaccio.

Ricotta and horseradish cream

1. In a bowl, mix the ricotta with the sour cream, horseradish, lime juice, salt and pepper. Mix until smooth.

2. Chill.

Toast

1. Finely chop the trout fillets and chill.

2. Spread each slice of rye bread with a generous helping of ricotta and horseradish cream.

3. Arrange the chopped trout on the slices of bread.

4. Top with the carpaccio beetroot to create a lot of volume.

5. Sprinkle with a few sprigs of fresh dill for the finishing touch.

6. Serve the toast right away with a dash of lime juice and zest.