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Summer garden salad of traditional beetroot, radish, celery, spring onions, with smoked trout

Serves:
4
Preparation Time:
10 mins
Cooking Time:
none

What you'll need:

For the horseradish cream dressing:

  • 3 tbsp creme fraiche
  • 3 tbsp greek yogurt
  • 1-2 tbsp horseradish sauce, to taste
  • 1 tbsp white wine vinegar
  • Small bunch chives, snipped
  • Salt & freshly ground black pepper

For the salad:

  • 3 generous handfuls of mixed salad leaves
  • 2 tbsp extra virgin olive oil
  • 2 packs traditional cooked beetroot, sliced
  • A bunch of radishes, sliced finely
  • ½ head of celery, sliced finely
  • A small bunch spring onions, finely chopped
  • 4 smoked trout fillets

What to do:

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