Smoked trout and beetroot salad with horseradish dressing
By: Jo Pratt From: Good Food Live
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Smoked trout and beetroot salad with horseradish dressing
- Prep time:
- 5 mins
- Cook time:
- Serves:
- 6
Jo Pratt's simple but stylish smoked trout salad makes a delicious light lunch or mouth-watering starter in minutes
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Ingredients
- 200g small cooked Beetroot
- 100g Watercress
- 4 smoked trout fillets
- 6 Spring onions, finely sliced
- walnut bread, to serve
For the dressing:
- 2 tbsp Soured cream
- 2 tbsp Walnut oil
- 2 tsp horseradish sauce
- juice of ½ Lemons
- black pepper
Method
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.
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