- 120g bag salad leaves (rocket, spinach and watercress is a good mix)
- 250g small new potato, boiled and halved
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 8-10 radishes, trimmed and quartered
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- 175g cooked beetroot, drained and cut into wedges
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 2 smoked trout fillets (125g pack)
Farmed rainbow trout has pretty, spotty skin…
- 1 tsp hot horseradish sauce
Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.
- 2 tbsp half-fat crème fraîche
- splash of milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
Pile the salad leaves on 2 plates and divide the potatoes, radishes and beetroot between them. Flake over the smoked trout.
Mix the horseradish and crème fraîche with enough milk to make a runny dressing. Season and drizzle over the salad.
Give it a twistUse smoked mackerel instead of trout. Cut out the cooking time by substituting a 250g tub potato salad (preferably with an olive oil dressing) for the boiled potatoes.