Smoked trout, watercress & beetroot salad
This quick and simple salad is pepped up with the flavour of watercress
0
ratings
Difficulty and servings
Serves 4
Preperation and cooking times
Prep 5 mins
- 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.
- 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.
Per serving
436 kcalories, protein 17g, carbohydrate 7g, fat 38 g, saturated fat 6g, fibre 2g, salt 1.95 g
Recipe from Good Food magazine, April 2006.
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http://www.bbcgoodfood.com/recipes/1103/
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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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Difficulty and servings
Serves 4
Preperation and cooking times
Prep 5 mins
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
Per serving
436 kcalories, protein 17g, carbohydrate 7g, fat 38 g, saturated fat 6g, fibre 2g, salt 1.95 g
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