Smoked Fish and Beet Autumn Salad

Toss the cubed beets with the olive oil and salt, spread on a baking sheet, and bake at 400°F for 25 minutes until soft.

Tear the rye bread into bite-sized pieces and bake alongside the beets for the last 8 minutes until crispy.

In a small bowl, mix the cream cheese, lemon juice, honey, black pepper, and 1 tbsp of water until smooth.

Core the apple and cut it into thin slices.

Arrange the watercress on a plate, then add the roasted beets and apple slices, and place the flaked smoked trout on top.

Scatter the toasted rye bread pieces over the salad.

Drizzle the cream cheese dressing over everything and sprinkle with chopped dill.