Smoked trout, watercress & beetroot salad
- Preparation and cooking time
- Prep:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp French mustard
- 150ml/¼ pint olive oil
- 50ml vinegar
- 250g pack cooked beetroot
- 2x 135g packs smoked troutfillets
- 145g bag watercresslarge stalks removed
- 1 tbsp creamed horseradish
Nutrition: per serving
- kcal436
- fat38g
- saturates6g
- carbs7g
- sugars7g
- fibre2g
- protein17g
- salt1.95g
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.
