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Summer garden salad of traditional beetroot, radish, celery, leaves, spring onions, with smoked trout fillets. Horseradish cream dressing.

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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 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

Details

servings 4
Level of difficulty Average
Preparation time 10mins
Cost Average budget

Preparation

Step 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.

Step 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. Finally, top each with a trout fillet and a generous dollop of dressing. Serve immediately.

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