Smoked trout with horseradish mousse and beetroot salad with raspberry vinaigrette

It's beetroot time again! Okay, not that I have stopped consuming beets during summer, but the autumn-winter season has just started here at the "corner". Guess what? I already have plenty of new ideas, so expect some recipes coming your way these days. This starter is pretty light, okay, only if you close one eye above the crème fraîche based horseradish mousse. Lately, I am a fool for smoked trout and if smoked fish and horseradish, well then you can be sure that beetroot is also not far away! The raspberries? Beets and these little red berries are great together and believe me that smoked trout is just the right choice to be served with!

Ingredients: 

for the horseradish mousse:
150 g crème fraîche
30 g freshly grated horseradish
2 sheets gelatin
4 tablespoons fish stock
1/8 teaspoon dill
100 g cream
salt
pepper
for the vinaigrette:
100 g raspberries
50 ml rapeseed oil
2 tablespoons raspberry vinegar
salt
pepper

you'll also need:
250 g smoked trout
1 chioggia beet

1 yellow beet

4 tablespoons butter
4 slices of bread

salt
pepper

Preheat the oven to 100°C. Cut bread in any shape you desire and dry in the oven for 30-40 minutes. Soak gelatine sheets in cold water. Stir in freshly grated horseradish into the crème fraîche. Season with salt, pepper and dill. Fold in the beaten cream. In a terrine form place a layer of smoked trout, top it with horseradish mousse and continue until there is nothing left. If you like you can also chop the fish and fold it into the mousse, that way it is going to be easier to serve. Chill for 4-5 hours. For the vinaigrette puree raspberries, then mash it through a strainer in order to discard seeds. Mix it together with the rest of the ingredients and season. In case the berries are not that sweet, you might want to leave out the vinegar, so taste it before you add any! Season with salt and pepper. Peel beets and cut in stripes. Melt butter and over low heat cook the yellow beet. Before serving mix it together with the raw chioggia beet. Season and serve with the vinaigrette, few raspberries and bread chips.