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

CREAMY SMOKED TROUT WITH APPLE AND HORSERADISH ON CRISP BROWN BREAD

Creamy Smoked Trout with Apple and Horseradish on Crisp Brown Bread image

Categories Fish Appetizer No-Cook Cocktail Party Quick & Easy Horseradish Apple Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 12 servings

Number Of Ingredients 9

Ingredients

11 ounces smoked trout (about 3 fillets), coarsely flaked
1 medium Granny Smith apple, peeled, cored, cut into matchstick-size strips
1 cup finely chopped celery (about 2 stalks)
1/4 cup finely chopped fresh chives
1/2 cup sour cream
1/2 cup mayonnaise
1 1/2 tablespoons fresh lemon juice
1 tablespoon (or more) finely grated peeled fresh horseradish or prepared horseradish sauce
1 loaf thinly sliced brown bread (such as Westphalian-style pumpernickel), lightly toasted, cut into triangles

Steps:

Mix trout, apple, celery, and chives in large bowl to blend. Whisk sour cream, mayonnaise, lemon juice, and 1 tablespoon horseradish in small bowl to blend. Fold horseradish mixture gently into trout mixture (do not break up trout). Season to taste with salt, pepper, and more horseradish if desired. (Can be made 1 day ahead. Cover and refrigerate.)
Transfer trout mixture to serving bowl and place on platter. Surround with toasts and serve.

POTATO & SMOKED TROUT SALAD WITH MUSTARD DRESSING

Potato & smoked trout salad with mustard dressing image

A light smoked fish salad with dill, capers and watercress in a tangy vinaigrette, use mackerel instead of trout if you like

Provided by Jennifer Joyce

Categories Lunch, Main course

Time 30m

Number Of Ingredients 11

Ingredients

800g potato , unpeeled
1 tbsp red wine vinegar
2 tsp dill , finely chopped
1 tbsp baby caper in brine, drained and rinsed
1 small red onion , thinly sliced into half moons
4 handfuls watercress , picked
175g smoked trout (or mackerel) fillets, skin and bones removed, flesh broken into chunks
2 tbsp wholegrain mustard
2 tbsp red wine vinegar
2 tbsp extra-virgin olive oil
1 tsp caster sugar

Steps:

Put the potatoes in a saucepan of lightly salted water and bring to the boil. Simmer for 10 mins or until tender, then drain. When cool enough to handle, peel and cut into thick slices. Put in a bowl and toss with vinegar and some seasoning.
To make the dressing, mix all the ingredients together in a small bowl. Pour over the potatoes and add the dill, capers and onion. Arrange the salad on plates with a handful of watercress, then top with the smoked fish.

Nutrition Facts : Calories 276 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 1.3 milligram of sodium