Smoked trout, watercress & beetroot salad
- John Torode
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Serves 4
Easy
Prep: 5 mins
A star rating of 5 out of 5.2 ratingsRate
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This quick and simple salad is pepped up with the flavour of watercress
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp French mustard
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150ml/¼ pint olive oil
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50ml vinegar
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250g pack cooked beetroot
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2x 135g packs smoked trout
fillets
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145g bag watercress
large stalks removed
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1 tbsp creamed horseradish
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Nutrition: per serving
- kcal436
- fat38g
- saturates6g
- carbs7g
- sugars7g
- fibre2g
- protein17g
- salt1.95g
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Method
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step 1
Take an empty jam jar with a lid, put in a pinch of salt, a good grind of pepper, plus the mustard, olive oil and vinegar. Shake and place the jar in the fridge - use as you want, it will last a few weeks.
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step 2
Cut the beetroot into quarters and place in a bowl. Add in the creamed horseradish and 2 tbsp dressing, stir well. Remove the skin from the trout and break the fish into pieces about the size of a 50p. Mix together the watercress and the beetroot, then top with the smoked trout.
Recipe from Good Food magazine, April 2006
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A star rating of 5 out of 5.2 ratings
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