Summer beetroot and trout salad recipe
Radiant beetroot and radish salad with smoked trout. If you can't get your hands on Sweet Chilli or Lime Zest infused beetroot then vacpac beetroot will work perfectly in this dish.
Ingredients
For the horseradish cream dressing- 3 tbsp crème fraîche
- 3 tbsp Greek yoghurt
- 1 horseradish sauce, adjust to taste
- 1 tbsp white wine vinegar
- 1 small bunch chives, snipped
- 3 handfuls (be generous) of mixed salad leaves
- 2 tbsp extra virgin olive oil
- 360 g sweet chilli or lime zest infused beetroot
- 1 bunch radishes, sliced finely
- 0.5 head of celery, sliced finely
- 1 small bunch spring onions, finely chopped
- 4 smoked trout fillets
Details
- Cuisine: British
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- 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. Slice the beetroot then scatter over the beetroot, radishes, celery and spring onions.
- Finally, top each with a trout fillet and a generous dollop of dressing. Serve immediately.
This recipe was devised for www.lovebeetroot.co.uk
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