Garden Salad with Beetroot & Trout Fillets
10 minutes prep,
Serves 4
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.
More recipes to try
Great British Food Awards
Tasting videos
3 of the best biscuit and tea pairings
Treat yourself by discovering three decadent ways to match award-winning biscuits with tea
