A light and healthy salad. The beetroot complements the fresh trout perfectly. Serve with new potatoes or rye bread.
Serves 4
Cooking Time: 10 mins
What You’ll Need:
For the horseradish cream dressing:
- 3 tbsp creme fraiche
- 3 tbsp greek yogurt
- 1-2 tbsp horseradish sauce, to taste
- 1 tbsp white wine vinegar
- Small bunch chives, snipped
- Salt & freshly ground black pepper
For the salad:
- 3 generous handfuls of mixed salad leaves
- 2 tbsp extra virgin olive oil
- 2 packs traditional cooked beetroot, sliced
- A bunch of radishes, sliced finely
- ½ head of celery, sliced finely
- A small bunch spring onions, finely chopped
- 4 smoked trout fillets
What You’ll Need:
- Make the horseradish cream dressing by mixing everything in a small bowl. Season to taste with salt and freshly ground black pepper. Set aside.
- Toss the salad leaves in a little extra virgin olive oil and divide between four dishes. Scatter over the beetroot, radishes, celery and spring onions.
- Finally, top each with a trout fillet and a generous dollop of dressing. Serve immediately.
Recipe from Lovebeetroot.co.uk