Summer garden salad of infused beetroot, radish and celery, with smoked trout fillets and a horseradish cream dressing

Prep 10 mins

4

Ingredients

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 Sweet Chilli infused beetroot from the infused beetroot ready-to-eat range
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. Slice the beetroot then scatter over the beetroot, radishes, celery and spring onions. Finally, top each with a trout fillet and a generous dollop of dressing. Serve immediately.

 

Cook’s tips: Sweet Chilli infused beetroot can be purchased from Tesco, M&S and Waitrose, or choose a different flavour from the infused beetroot ready-to-eat range, which is available in major retailers and includes: Spicy Sweetfire Baby Beetroot (Tesco Finest), Sweet Chilli Rosebud Beetroot (M&S), Sweet & Spicy Chilli Beetroot (Waitrose), Juniperberry & Black Pepper Cocktail Beetroot (Sainsbury’s Taste the Difference), Sweetflame Beetroot (Sainsbury’s Taste the Difference), Cumin & Pomegranate Beetroot (Waitrose) and Honey & Ginger Beetroot (ASDA).