Home
Serves 4.
Ingredients
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 of chives, finely chopped
For the salad:
• 3 handfuls mixed salad leaves
• 2 tbsp extra virgin olive oil
• 2 packets beetroot, sliced
• a bunch of radishes, finely sliced
• ½ head celery, finely sliced
• small bunch of spring onions, finely chopped
• 4 smoked trout fillets
Method
1. For the horseradish cream dressing: Mix everything together in a small bowl. Season to taste with salt and freshly ground black pepper. Set aside.
2. For the salad: 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.
Ingredients
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 of chives, finely chopped
For the salad:
• 3 handfuls mixed salad leaves
• 2 tbsp extra virgin olive oil
• 2 packets beetroot, sliced
• a bunch of radishes, finely sliced
• ½ head celery, finely sliced
• small bunch of spring onions, finely chopped
• 4 smoked trout fillets
Method
1. For the horseradish cream dressing: Mix everything together in a small bowl. Season to taste with salt and freshly ground black pepper. Set aside.
2. For the salad: 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.
