Trout Salad

Smoked Trout Fillets with Horseradish Cream Dressing

by Northern Life

Trout Salad

Serves 4


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


Make the horseradish cream dressing by mixing everything in a small bowl. Season to taste with salt and freshly ground black pepper. Set aside. 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. Finally, top each with a trout fillet and a generous dollop of dressing. Serve immediately.