Name: Smoked trout salad with fennel, apple & beetroot
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Scandinavian
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; 2tbsp low-fat natural yogurt; 1tsp horseradish sauce

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Smoked trout salad with fennel, apple & beetroot

Smoked trout salad with fennel, apple & beetroot

Good Food team

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Serves 2

Easy

Prep: 15 mins

No cook

A star rating of 5 out of 5.4 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal183

low
fat5g

low
saturates1g
carbs16g
sugars16g
fibre5g
protein19g
salt1.6g

Method

step 1

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.
step 2

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.

Recipe from Good Food magazine, April 2012

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A star rating of 5 out of 5.4 ratings

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