| 1 | Peel the beets and slice into ?inch thick rounds. |
| 2 | In a nonreactive pot combine the venegar, seeds, and sugar. |
| 3 | Bring to a boil and reduce by half. |
| 4 | Add the water and bring back to a boil. |
| 5 | Add beets and cook until done but still firm. |
| 6 | Remove from heat and let beets cool in liquid. |
| 7 | (the beets can be done a week ahead). |
| 8 | To make the lemon vinegar: combine 2 ounces of the strained cooking liquid from the beets with the lemon juice. |
| 9 | If necessary, remove the bones from the trout. |
| 10 | Bones can be easily removed by taking out the backbone, and the pin bones for the most part will come with it. |
| 11 | Peel skin off the fillets. |
| 12 | Flake the fish gently into small pieces about the size of lump crab meat. |
| 13 | Store the fish in the refrigerator or until ready to serve. |
| 14 | To make the chive oil: combine the chives with the grape seed oil in a blender. |
| 15 | Puree until smooth; season with salt. |
| 16 | To assemble the salad: remove the beets from the liquid and cook on a grill or in a skillet until warmed. |
| 17 | Place three slices of beet onto each plate. |
| 18 | Drizzle about 1 t chive oil around beets; do the same with the lemon vinegar. |
| 19 | Divide the trout into equal portions and place a small pile of trout on top of the beets. |
| 20 | Finish salads by placing one small bunch of baby lettuce in the center of each plate and sprinkling with lemon zest |
