Smoked Trout Canapés with Love is Love Farm Baby Beets, Horseradish Cream & Micro Arugula

Served as the first course for the first ever Prelude to Staplehouse Dinner, toasty bread from Atlanta's own H&F Bread Co makes the perfect vehicle for the creamy mixture of herbs, smoked trout and horseradish and baby beets, which chef Ryan was sure to highlight as Love is Love farm's finest.

Prep Time: 15 Min Cook Time: 35 Min

About the Dish

10 ounces Beets
1/2 teaspoon Friends Forever Salt
2 packets Sour Cream
2 packets Grey Poupon Dijon Mustard
1 teaspoon Prepared Horseradish
2 sprigs Parsley
2 sprigs Dill
2 small Baguette
3 ounces Smoked Trout
1/2 ounce Microgreens
Per Serving
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

Bibo Pilsner

Bibo is a crisp, refreshing pilsner, with a wonderful effervescence and cracker-like malt structure that beautifully pairs with the Smoked Trout Canapes. The beer’s grassy hop aroma also plays wonderfully with the earthiness from of urban-farmed baby beets.

Pairing courtesy of Creature Comforts Brewing

METHOD

1
MISE EN PLACE • Heat oven to 425° F. • Peel beets. Halve lengthwise, and thinly slice crosswise. • Thinly slice baguette. • Discard trout skin. Flake fish into bite-size pieces. • Pick and chop parsley and dill leaves.
2
• On a baking sheet, toss beets with 1 tablespoon olive oil and 1/4 teaspoon Friends Forever salt. • Spread in a single layer. • Roast in oven until beets are tender with crisp edges, about 15 minutes.
3
In a bowl, combine sour cream, mustard, horseradish, parsley, dill and 1/4 teaspoon Friends Forever salt.
4
TO SERVE • On a baking sheet, drizzle bread with 1 teaspoon olive oil. • Toast in oven until crisp and lightly golden, 6-8 minutes.
5
Fold trout into horseradish cream.
6
• Top each toast slice with trout mixture and beets. • Top with micro arugula, and enjoy!

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