WHOLE TROUT AND SALAD

Whole smoked trout ....placed on sliced lemon and topped with slices of onion....
Then wrapped in baking paper and held in place with foil wrap.
Place fish on a baking tray and leave sit in the refrigerator for 3 hours prior to warming through .
To prepare the trout salad , place 2 cups of wild rice in your steamer with 4 cups of water .
Slice 4 medium sized cooked beetroots and place in a large bowl with 10 small sweet gherkins halved and sliced .
2 onions thinly sliced
1 cup of finely chopped fresh parsley
1 large raw green apple , cored and chopped.
Season with 1tsp of cracked pepper
In a separate small bowl mix together 5 tbs of apple cider vinegar in 1 and 1/2 tbs of castor sugar or stevia ( sugar substitute )
Stir through the salad , cover and place in refrigerator till the rice and trout are cooked .

When the rice is cooked , stir through the salad mix , and divide between serving plates .
Remove the trout from the oven , and place a  whole trout or slices of trout over the salad on the warmed plates .