Smoked Trout, Watercress & Beetroot Salad
With the vibrant colors of roasted beetroot and tender smoked trout, this salad is a feast for the eyes and the taste buds. Tossed in a zesty French mustard vinaigrette with a hint of horseradish, this dish brings together sweet, smoky, and tangy flavors that will leave you craving more. A perfect blend of textures, this salad is a delightful combination of earthy beets, succulent trout, and crisp watercress. It's a simple yet elegant dish that is sure to impress your taste testers.
— Constant Cookbook
Ingredients
- 1 tbsp French mustard
- 150ml/¼ pint olive oil
- 50ml vinegar
- 250g pack cooked beetroot
- 2x 135g packs smoked trout fillets
- 145g bag watercress , large stalks removed
- 1 tbsp creamed horseradish
Instructions
- 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.
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 436 calories
- Fat Content: 38 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 7 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 17 grams protein
- Sodium Content: 1.95 milligram of sodium
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