Summer Garden Salad of Traditional Beetroot, Radish, Celery, Leaves, Spring onions, with Smoked Trout Fillets
Dish type: Starter, Salad

Serves: 4
Preparation time: 10 minutes
Cooking time: none

What you need:

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

What to do:

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.

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