Smoked trout and beetroot salad with horseradish dressing

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By: Jo Pratt From: Good Food Live

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This recipe is classed as easy

Rating 3.07 / 5 (44 votes)

Prep time:
5 min

Jo Pratt's simple but stylish smoked trout salad makes a delicious light lunch or mouth-watering starter in minutes


1. Arrange the beetroot and watercress on six small plates.

2. Flake the trout onto the watercress. Scatter over the spring onions, cover with cling film and refrigerate until needed.

3. To make the dressing, simply mix everything together until smooth and creamy.

4. When you are ready to serve the salad, drizzle over a little of the dressing, offering any extra dressing separately. Serve with walnut bread.


For the dressing:

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