BUSTER TURNER
Veuve Clicquot Solaire Tables, with Buster Turner
Say goodbye to the conventional holiday table. Chef Buster Tuner invites us to come and discover a new way of hospitality in his restaurant in Barcelona.
Here tapas and finger foods are served in a giant buffet, serving up an entirely authentic and warm atmosphere.
Smoked trout, sour cream and beets
Ready to take notes?
Discover the recipe below!
- Smoked trout
- Sour cream
- Sourdough rye bread
- Yellow beetroots
- Lemon
- Olive oil
- Salt & pepper
1 - This is very simple and very tasty recipe, as it allows quality product to shine
2 - Get your smoked trout and slice thick by hand.
3 - Season your sour cream with salt and pepper and apply to a slice of rye or sour dough lightly toasted
4 - I like to use young yellow beetroots as they are slightly sweater for the topping. Make sure you wash well any grit and slice very thin with a mandolin.
5 - Squeeze a little lemon and oil on your beets to prevent from oxidizing if not being eaten straight away.
6 - Pile on generous layers of smoked trout on our sour cream toast and top with beetroot.
7 - You can always cut you toasts small and make great canapes for festive celebratory occasions
