Smoked Trout With Beet, Apple, And Dill Relish

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3–4 tsp creamed white horseradish

½ red onion, finely diced

1–2 heads curly endive or frisée, leaves separated

2 large cold-smoked trout fillets, about 8oz (225g) each, flaked

drizzle of olive oil

juice of ½ lemon

2–3 eating apples

2 beets, cooked, peeled, and diced

handful of fresh dill, finely chopped

sea salt and freshly ground

black pepper

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