Hot smoked steelhead trout served over warm herb farro with roasted tri-colored baby beets — golden, red, and chioggia. Flaky and tender with a subtle smokiness, the earthy sweetness of the beets and nutty farro rounding out every bite. 

Ingredients:

Hot Smoked Steelhead Trout, Farro, Parsley, Celery, Thyme, Dill, Tri-Colored Baby Beets, Olive Olive Shallots, Garlic, Salt, Pepper