Smoked trout salad with fennel, apple & beetroot

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• eclectikat

  01 June 2012

  eclectikat rated and commented on this recipe

  

  The flavor combination here is gorgeous. The presentation is a bit tricky, particularly if your beetroot, like mine, is cooked but not vinegared, as it leaves color turning the whole salad pink. I think the trick may be to layer or arrange everything but not mix it at all. As you serve it just make sure to get everything on each plate. I practiced this for a midweek dinner and it was super quick and easy to make, but would happily serve it at a dinner party as it's quite posh and delicious, hubby said 'exotic'. Healthy too, bonus!

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Ingredients

• ½ small fennel bulb , trimmed and thinly sliced
• 1 green-skinned apple , cored, quartered and sliced
• 4 spring onions , sliced on the diagonal
• 100g baby beetroot in mild vinegar, drained and quartered
• 140g skinless hot-smoked trout fillets
• small bunch dill , fronds removed
• 2 tbsp low-fat natural yogurt
• 1 tsp horseradish sauce

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Low-fat

Ingredients

• ½ small fennel bulb , trimmed and thinly sliced
• 1 green-skinned apple , cored, quartered and sliced
• 4 spring onions , sliced on the diagonal
• 100g baby beetroot in mild vinegar, drained and quartered
• 140g skinless hot-smoked trout fillets
• small bunch dill , fronds removed
• 2 tbsp low-fat natural yogurt
• 1 tsp horseradish sauce

PER SERVING

183 kcalories, protein 19g, carbohydrate 16g, fat 5 g, saturated fat 1g, fibre 5g, sugar 16g, salt 1.6 g

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