With apple horseradish Jarlsberg cheese sauce, smoked salmon, warm Yukon gold potatoes, and hair coverts

Ingredients:

Apple horseradish sauce
2 Fuji or Macintosh apples peeled
½ medium grated Jarlsberg cheese
1 tablespoon of prepared horseradish
1 tablespoon of grated fresh horseradish
¼ cup of sour cream
2 tablespoons of chopped Italian flat leaf parsley
¼ cup of fresh lemon juice
The zest of one lemon
Salt and pepper to taste

Preparation:

Place lemon juice into a bowl, and then grate the apples on the medium side. Next grate the horseradish into the bowl. Add the rest of the ingredients and mix well.

Bake the Yukon potatoes whole rubbed with olive oil. When done allow to cool slightly then peel them but keep them round. Slice them into rounds about ½ thick and warm onto a flat top with olive oil.

Sauté the green beans in olive oil then wrap them with a slice of smoked salmon and place over the potatoes on the plate.

Place the grilled trout of the green beans and dollop a spoonful over the fish and some more onto the plate.

Garnish with chive oil and fresh dill.