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Smoked trout salad with fennel, apple & beetroot

Smoked trout salad with fennel, apple & beetroot

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A star rating of 5 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 2

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

Nutrition: per serving
HighlightNutrientUnit
low inkcal183
low infat5g
saturates1g
carbs16g
sugars16g
fibre5g
protein19g
salt1.6g
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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
  • 2tbsp low-fat natural yogurt
  • 1tsp horseradish sauce

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, April 2012

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Overall rating

A star rating of 5 out of 5.3 ratings
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