Smoked trout, watercress & beetroot salad

Smoked trout, watercress & beetroot salad

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(2 ratings)

Prep: 5 mins


Serves 4
This quick and simple salad is pepped up with the flavour of watercress

Nutrition and extra info

Nutrition: per serving

  • kcal436
  • fat38g
  • saturates6g
  • carbs7g
  • sugars7g
  • fibre2g
  • protein17g
  • salt1.95g
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  • 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
    olive oil

    Olive oil

    ol-iv oyl

    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



    Freshwater trout: 

    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 on a wooden chopping board


    hors rad-ish

    Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.



  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.

  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.

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