2 tbsp olive oil
3 cups (400g) waxy potatoes
2 cups (300g) red beets
3 cups (750g) Crème fraîche
1 fresh horseradish
1 cucumber, pealed and sliced finely
1 smoked trout
4 boiled eggs, shelled and sliced
2 spring onions, chopped
1/2 cup gherkins
1. Line an 8" cake tin with cling film, allowing excess for torte to be closed, then brush it with olive oil. Boil the potatoes and beets in salted water without pealing. Once soft and tender, drain and put to one side.
3. Line the cake tin with very thin slices of cucumber. Place the smoked trout onto the cucumber in a layer and then spread a layer of creme fraiche over the trout.
4. Place the eggs over the creme fraiche layer and then add the chopped spring onions over the eggs. Spread another layer of creme fraiche. Peel and slice the cold potatoes and layer these over the creme fraiche.
5. Next layer the gherkins and more spring onions and more trout. Again a layer of creme fraiche. Finally peel and slice the beets. Once all the layers are in the tin cover the surface with the overlapping cling film and place in the fridge for approx. 2-3 hours.
6. You can leave it overnight if you wish, which will ensure a firm layered torte. To serve, pull back the cling film, invert the tin onto a serving plate. Remove the tin. Peel off the film to reveal the torte covered in the cucumber slices. Serve with rocket or mixed leaf salad.