Summer Garden Salad
Serves: 4
PREP: 10 mins
COOK: –
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INGREDIENTS:
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
Method:
- 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.
