Smoked Trout Watercress Beetroot Salad Recipes

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SMOKED TROUT SALAD WITH FENNEL, APPLE & BEETROOT



Smoked trout salad with fennel, apple & beetroot image

Delicate hot-smoked fish is perfectly complemented with crisp apple and aniseed flavours - a great light bite

Provided by Good Food team

Categories     Dinner, Main course

Time 15m

Number Of Ingredients 8

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
2tbsp low-fat natural yogurt
1tsp horseradish sauce

Steps:

  • 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.

Nutrition Facts : Calories 183 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 1.6 milligram of sodium

SMOKED TROUT, WATERCRESS & BEETROOT SALAD



Smoked trout, watercress & beetroot salad image

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

Provided by John Torode

Categories     Starter, Supper

Time 5m

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 436 calories, Fat 38 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 1.95 milligram of sodium

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