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Make the horseradish cream dressing by mixing everything in a small bowl

  • 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
3.4/5 (81 Votes)

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Flavor up fish or poultry with black bean salad in style

  • 1 can black beans
  • 1 medium sized jalepeno (chopped)
  • 1 t light mayo
  • 1/2 t onion powder
  • 1/2 t onion flakes
  • 8 cherry/grape tomatoes (halved)
3.5/5 (167 Votes)

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Preheat the oven to 180C/160C Fan/350F and lightly grease the sides of 2 ramekins with some butter/margarine

  • 50g Margarine, plus a little extra for greasing the ramekins (you can also use unsalted butter, I just didn’t have any in)
  • 50g Caster Sugar
  • 1 Egg
  • 50g Self Raising Flour
  • Approx. 1 Cupful of Blackberries
  • 2 Tbsp Caster Sugar
  • 2 Tsp Cold Water
3.2/5 (87 Votes)