Garden Salad with Beetroot & Trout Fillets

Ingredients Method

Make the dressing by mixing the crème fraiche, yoghurt, horseradish sauce, vinegar and chives in a small bowl, then season.

Toss the salad leaves in the oil and divide between 4 dishes. Scatter over the beetroot, radishes, celery and spring onions.

Top each plate with a trout fillet and a generous dollop of the dressing. Serve immediately.

Ingredients

3 tbsps crème fraiche

3 tbsps Greek yoghurt

2 tbsps horseradish sauce

1 tbsp white wine vinegar

Small bunch chives, snipped

Sea salt and freshly ground black pepper

For the salad:

3 handfuls mixed salad leaves

2 tbsps rapeseed oil

2 packs traditional cooked beetroot, sliced

1 bunch radishes, finely sliced

1/2 celery head, finely sliced

1 bunch spring onions, finely chopped

4 smoked trout fillets

Method

Make the dressing by mixing the crème fraiche, yoghurt, horseradish sauce, vinegar and chives in a small bowl, then season.

Toss the salad leaves in the oil and divide between 4 dishes. Scatter over the beetroot, radishes, celery and spring onions.

Top each plate with a trout fillet and a generous dollop of the dressing. Serve immediately.

Because you enjoyed this recipe, you'll love these

Still hungry? Why not have another course

Ingredients