Summer beetroot and trout salad recipe Recipe

Name: Summer beetroot and trout salad recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 smoked trout fillets; 3 tbsp creme fraiche; 3 tbsp Greek yoghurt; 1 horseradish sauce, adjust to taste; 1 tbsp white wine vinegar; 1 small bunch chives, snipped; 3 handfuls (be generous) of mixed salad leaves; 2 tbsp extra virgin olive oil; 360 g (12.7oz) sweet chilli or lime zest infused beetroot; 1 bunch radishes, sliced finely; 0.5 head of celery, sliced finely; 1 small bunch spring onions, finely chopped

Servings: persons

4 smoked trout fillets
3 tbsp creme fraiche
3 tbsp Greek yoghurt
1 horseradish sauce, adjust to taste
1 tbsp white wine vinegar
1 small bunch chives, snipped
3 handfuls (be generous) of mixed salad leaves
2 tbsp extra virgin olive oil
360 g (12.7oz) sweet chilli or lime zest infused beetroot
1 bunch radishes, sliced finely
0.5 head of celery, sliced finely
1 small bunch spring onions, finely chopped

1
Make the horseradish cream dressing by mixing everything in a small bowl.
2
Season to taste with salt and freshly ground black pepper.
3
Set aside.
4
Toss the salad leaves in a little extra virgin olive oil and divide between four dishes.
5
Slice the beetroot then scatter over the beetroot, radishes, celery and spring onions.
6
Finally, top each with a trout fillet and a generous dollop of dressing.
7
Serve immediately.

116

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 smoked trout fillets, 3 tbsp creme fraiche, 3 tbsp Greek yoghurt, 1 horseradish sauce, adjust to taste, and more.

Yes, Summer beetroot and trout salad recipe falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer beetroot and trout salad recipe

How did you like this recipe?

Frequently Asked Questions