- 1 tbsp French mustard
A condiment made by mixing the ground seeds of the mustard plant with a combination of…
- 150ml/¼ pint olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 50ml vinegar
- 250g pack cooked beetroot
A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…
- 2x 135g packs smoked trout fillets
Farmed rainbow trout has pretty, spotty skin…
- 145g bag watercress, large stalks removed
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 1 tbsp creamed horseradish
Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.
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.