Smoked trout, watercress & beetroot salad

Smoked trout, watercress & beetroot salad

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Cooking time

Prep: 5 mins

Skill level

Easy

Servings

Serves 4

This quick and simple salad is pepped up with the flavour of watercress

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
436
protein
17g
carbs
7g
fat
38g
saturates
6g
fibre
2g
sugar
7g
salt
1.95g

Ingredients

  • 1 tbsp French mustard
  • 150ml/¼ pint olive oil
  • 50ml vinegar
  • 250g pack cooked beetroot
  • 2x 135g packs smoked trout fillets
  • 145g bag watercress, large stalks removed
  • 1 tbsp creamed horseradish

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Method

  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.
  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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