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Image for Recipe - Garden Salad with Beetroot & Trout Fillets

Garden Salad with Beetroot & Trout Fillets

  • Time preparation 10 minutes
  • Serve Serves 4

  • 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

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.

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