Smoked trout salad
- Good Food team
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Serves 2
Easy
Cook: 15 mins - 20 mins
A star rating of 4.7 out of 5.3 ratingsRate
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A healthy and super quick smart supper
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Ingredients
Nutrition
Units:
MetricUS
-
120g bag salad leaves
(rocket, spinach and watercress is a good mix)
-
250g small new potato
boiled and halved
-
8-10 radishes
trimmed and quartered
-
175g cooked beetroot
drained and cut into wedges
-
2 smoked trout
fillets (125g pack)
-
1 tsp hot horseradish
sauce
-
2 tbsp half-fat crème fraîche
-
splash of milk
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Nutrition: per serving
-
kcal254
-
fat6g
low
-
saturates2g
-
carbs31g
-
sugars0g
-
fibre4g
-
protein19g
-
salt1.76g
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Method
-
step 1
Pile the salad leaves on 2 plates and divide the potatoes, radishes and beetroot between them. Flake over the smoked trout.
-
step 2
Mix the horseradish and crème fraîche with enough milk to make a runny dressing. Season and drizzle over the salad.
RECIPE TIPS
GIVE IT A TWIST
Use smoked mackerel instead of trout. Cut out the cooking time by substituting a 250g tub potato salad (preferably with an olive oil dressing) for the boiled potatoes.
Recipe from Good Food magazine, July 2004
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A star rating of 4.7 out of 5.3 ratings
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