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  • Cooking Time: Under 30 mins
  • Cuisine: Other
  • Main Ingredient: Trout
  • Preparation Time: Under 30 mins
  • Serves: 4+


  • 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 chives, snipped
    Salt & freshly ground black pepper

    For the salad:
    3 generous handfuls of mixed salad leaves
    2 tbsp extra virgin olive oil
    2 packs traditional cooked beetroot, sliced
    A bunch of radishes, sliced finely
    ½ head of celery, sliced finely
    A small bunch spring onions, finely chopped
    4 smoked trout fillets


Summer garden salad of traditional beetroot, radish, celery, leaves, spring onions, with smoked trout fillets. Serves 4...

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. Scatter over the beetroot, radishes, celery and spring onions.

Finally, top each with a trout fillet and a generous dollop of dressing. Serve immediately.




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