AT A GLANCE
This salad is a super-fast and simple way to counter Christmas overindulgence. Swap the smoked trout for a couple of generous slices of Christmas ham after the big day celebrations.
|01||Cook eggs in a saucepan of boiling water to your liking (6 minutes for soft-boiled). Drain, refresh, peel and halve.|
|02||For horseradish dressing, whisk ingredients in a bowl and season to taste.|
|03||Combine carrot, beetroot and herbs in a bowl, drizzle with half the dressing, season to taste and toss to combine. Divide salad among plates, top with egg halves and trout, drizzle with remaining dressing and serve.|