Name: Mustardy roast beetroot & potato salad with hot smoked trout
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Ingredients: 600g small beetroot; 750g new potatoes; 1 tsp caraway seeds; 2 tbsp olive oil; vegetable or sunflower oil for frying; 3 banana shallots finely sliced into rings; 250g hot smoked trout; 150g soured cream; 2 tbsp Dijon mustard; 1 lemon zested plus ½ juiced; 15g dill

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Mustardy roast beetroot & potato salad with hot smoked trout

Mustardy roast beetroot & potato salad with hot smoked trout

Cassie Best

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Serves 4

Easy

Prep: 20 mins

Cook: 1 hr

plus 10 mins cooling

A star rating of 5 out of 5.2 ratingsRate

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Enjoy this wonderful warm smoked trout salad. If you’re packing it into a lunchbox, store the shallots in a separate container so they stay crispy

Gluten-free

High-fibre

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Ingredients

Nutrition

Units:

MetricUS

600g small beetroot
750g new potatoes
1 tsp caraway seeds
2 tbsp olive oil
vegetable or sunflower oil

for frying
3 banana shallots

finely sliced into rings
250g hot smoked trout

For the dressing

150g soured cream
2 tbsp Dijon mustard
1 lemon

zested plus ½ juiced
15g dill

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Nutrition: Per serving

kcal500
fat23g
saturates7g
carbs44g
sugars16g
fibre8g
protein24g
salt3.04g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Wash the beetroot well and cut off the stalks and any tough areas of skin. If the beetroot are small, cut them in half, any larger, cut them into quarters or eighths. Tip them onto one end of a large baking tray. Cut the potatoes into similar sized chunks, or leave them whole if they’re small. Tip them onto the other side of the tray. Drizzle with olive oil and sprinkle with salt and the caraway seeds. Toss the veg until well coated, but keep them on separate ends of the tray to prevent the beets from bleeding their purple juices onto the potatoes. Bake for 1 hr, until the beets are knife tender and the potatoes are golden.
step 2

Meanwhile heat a thin layer of sunflower oil in a frying pan over a low-medium heat. Fry the shallots for 4-5 mins, keeping an eye on them as they can burn easily. When golden brown, remove from the oil with a slotted spoon and transfer to a plate lined with kitchen paper. Season and set aside to cool.
step 3

In a large bowl make the dressing by whisking together the soured cream, Dijon mustard, lemon zest and juice and seasoning. Roughly chop half the dill and stir through.
step 4

When the beets and potatoes are cooked, leave to cool for 10 mins, then tip the potatoes into the dressing and toss to coat. Mix in the beetroot along with any oil from the tray. Spoon onto a serving platter, season and flake over the smoked trout in chunks, scatter with the fried shallots and the remaining dill sprigs.

Recipe from Good Food magazine, May 2026

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A star rating of 5 out of 5.2 ratings

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