Smoked trout, carrot and beetroot salad

AT A GLANCE

  • Serves 4 people

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.

  • 4 eggs, at room temperature
  • 2 small carrots, coarsely grated
  • 1 small beetroot, coarsely grated
  • ½ cup coarsely chopped mint
  • ½ cup coarsely chopped flat-leaf parsley
  • 350 gm smoked trout, flaked into chunks
  •  
  • Horseradish dressing
  • 2 tbsp white wine vinegar
  • 2 tsp horseradish cream
  • ½ tsp Dijon mustard
  • 60 ml (1/4 cup) olive oil
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.

Topics:

TROUT, EGGS, SALADS, CARROTS, BEETROOT, FAST

Recipe:

ALICE STOREY

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

FEATURED IN

Dec 2016

Dec 2016

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