Smoked Trout Dip with Beetroot Chips

Method

  1. Place all ingredients for the dip in a large bowl and mix well. Set aside in the fridge while you make the beetroot chips.
  2. Preheat oven to 160°C (140°C fan forced) and line an oven tray with baking paper.
  3. Using a mandolin slicer, cut the beetroot into thin rounds approximately 3mm thick. 
  4. Lay beetroot slices out in a single layer and spray lightly with olive oil and sprinkle with salt.
  5. Bake for 20 minutes or until lightly browned and the edges have curled up.
  6. Serve with the dip.