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Smoked trout, watercress & beetroot salad

Smoked trout, watercress & beetroot salad

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Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 4

This quick and simple salad is pepped up with the flavour of watercress

Nutrition: per serving
NutrientUnit
kcal436
fat38g
saturates6g
carbs7g
sugars7g
fibre2g
protein17g
salt1.95g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

Recipe from Good Food magazine, April 2006

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Overall rating

Rating: 5 out of 5.2 ratings
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