Smoked trout and beetroot salad with horseradish dressing

Mobile version Print

By: Jo Pratt From: Good Food Live

On TV Tonight

  • 20:00 - Jamie's American Road Trip - Georgia to Florida
  • 21:00 - James Martin's United Cakes of America - Connecticut
  • 21:30 - James Martin's United Cakes of America - Connecticut Part II

This recipe is classed as easy

Rating 3.14 / 5 (37 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.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register