Summer Garden Salad

Serves: 4

PREP: 10 mins

COOK: –

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For the horseradish cream dressing:

3 tbsp crème 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

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.