Smoked Trout Watercress And Apple Salad With Creamy Horseradish Dressing Food

SMOKED TROUT, WATERCRESS & BEETROOT SALAD

Smoked trout, watercress & beetroot salad image

This quick and simple salad is pepped up with the flavour of watercress

Provided by John Torode

Time 5m

Number Of Ingredients 7

Ingredients

1 tbsp French mustard
150ml/¼ pint olive oil
50ml vinegar
250g pack cooked beetroot
2x 135g packs smoked trout fillets
145g bag watercress , large stalks removed
1 tbsp creamed horseradish

Steps:

Take an empty jam jar with a lid, put in a pinch of salt, a good grind of pepper, plus the mustard, olive oil and vinegar. Shake and place the jar in the fridge - use as you want, it will last a few weeks.
Cut the beetroot into quarters and place in a bowl. Add in the creamed horseradish and 2 tbsp dressing, stir well. Remove the skin from the trout and break the fish into pieces about the size of a 50p. Mix together the watercress and the beetroot, then top with the smoked trout.

Nutrition Facts : Calories 436 calories, Fat 38 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 1.95 milligram of sodium

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