Smoked Trout Salad With Fennel, Apple & Beetroot
Tender smoked trout meets a vibrant mix of fresh fennel, crisp apple slices, zesty spring onions, and tangy pickled beetroots in this delightful salad. Topped with a creamy yogurt and horseradish dressing, the dish is a perfect balance of flavors to enjoy for a light and refreshing meal.
— Constant Cookbook
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
- 2 tbsp low-fat natural yogurt
- 1 tsp horseradish sauce
Instructions
- 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.
- 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.
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 183 calories
- Fat Content: 5 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 16 grams carbohydrates
- Sugar Content: 16 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 19 grams protein
- Sodium Content: 1.6 milligram of sodium
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