• 1 tablespoon fresh thyme leaves
• 3 cloves garlic , unpeeled
• 6 tablespoons olive oil
• 2 teaspoons sea salt
• 2 pounds medium beets , stems trimmed to 1 inch
• 2 tablespoons fresh lemon juice
• Freshly ground pepper
• 1 whole   smoked trout (about 10 ounces)
• 1/2 cup sour cream
• 1 small bunch chives , thinly sliced

Preheat oven to 350°. Using a mortar and pestle, lightly crush thyme and garlic. Add 2 tablespoons olive oil and 1 1/4 teaspoon salt. In a large bowl, toss beets with thyme mixture. Turn beets into a foil-lined 13" x 9" baking pan. Pour 1/2 cup water into pan and cover with foil. Roast beets until tender, about 1 1/2 hours, adding more water to pan if necessary. Let beets cool; remove skins. Cut beets into bite-size pieces and place in a medium bowl.

In a small bowl, whisk remaining 4 tablespoons olive oil, 1/2 teaspoon salt, lemon juice and 1/4 teaspoon pepper. Add 4 tablespoons dressing to beets and toss well.

Remove and discard head, tail, skin and bones from trout. Flake trout into a bowl and drizzle with remaining dressing. In a small bowl, whisk sour cream, 1/4 teaspoon salt and a pinch of pepper.

Divide beets among plates and top with trout. Spoon sour cream around beets and sprinkle with chives and pepper.