Smoked Trout with Horseradish Cream Dressing

by Northern Life

Smoked Trout Fillets with Horseradish Cream DressingTrout-salad-pic

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.