Salad of smoked trout with horseradish crème fraîche
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Piquant horseradish offsets smoked trout in this simple salad from Geoffrey Smeddle. This is a flavoursome smoked trout recipe that would work wonderfully as a tasty seafood starter or a light lunch, and as the recipe was originally developed for the Sunday Herald, is also easy to prepare at home.
First published in 2015
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Ingredients
Metric
Imperial
Ingredients
- 8 small smoked trout fillets
- 4 tbsp of crème fraîche
- 1 tbsp of horseradish cream
- 1 lemon, juiced
- 1 pinch of paprika
- 200g of mixed salad leaves
- 1 cooked beetroot, sliced
- 1 lemon, cut into wedges
- olive oil
SAVE RECIPE
Method
1
Ensure the trout fillets are trimmed and cleaned and the skin is removed. Check for small pin bones, removing them with tweezers
2
Place the fillets on a plate, cover with cling film and refrigerate until later
4
Arrange slices of the beetroot in the middle of the plate
5
Arrange the smoked trout fillets on serving dishes. Dress the leaves with some olive oil and a squeeze of lemon juice
- 1/2 lemon
- olive oil
- 200g of mixed salad leaves
6
Arrange the leaves beside the fish fillets and spoon on a generous dollop of the horseradish crème fraîche, either on the fish itself or just to one side
- 200g of mixed salad leaves
7
Serve with a wedge of lemon on the side to squeeze over the fish, and eat at once
- 1 lemon
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