Smoked trout salad with fennel, apple & beetroot

Smoked trout salad with fennel, apple & beetroot

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(2 ratings)

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Cooking time

Prep: 15 mins No cook

Skill level



Serves 2

Delicate hot-smoked fish is perfectly complemented with crisp apple and aniseed flavours - a great light bite

Nutrition and extra info

Nutrition info

Nutrition per serving

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  • 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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  1. Put the fennel in a shallow serving dish and scatter over the apple, spring onions and beetroots. Flake the trout into chunky pieces and arrange on top. Sprinkle with half the dill fronds. Finely chop the remaining fronds and reserve.
  2. Mix the yogurt and horseradish with 1 tbsp cold water, then stir in the reserved dill. Pour half the dressing over the salad and toss very lightly. Spoon over the remaining dressing and serve.

Recipe from Good Food magazine, April 2012

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catie74's picture

I love this. so simple, tasty and healthy.
I add the beetroot once it is plated up to avoid a pink overkill

gemmaeyre's picture

I did this as a fish course for a dinner party and gave everyone smaller portions. Absolutely lovely. Rainbow trout is one of my favourite fish. Can also quickly knock this recipe up for a mid week meal.

PathMan's picture
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Tried this today as a lunch as part of my 5:2 diet.
The dish didn't look lie the one above as I tossed the salad in the yoghurt dressing and the beetroot turned everything pink!
However, the meal itself was delicious. Will definitely do this again!

dbartlett's picture

Outstanding. The combination of flavours is simply perfect. And it's healthy too

eclectikat's picture
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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!