Smoked trout with summer salad

Smoked trout comes with a summer salad of beetroot, celery, radishes and spring onions and served with a horseradish cream dressing
Smoked trout with summer salad
  • Rating:
  • Serves: 4
  • Prep Time: 20 minutes
  • Effort: easy


For the horseradish cream dressing:

  • 3 tbsp creme fraiche
  • 3 tbsp Greek yogurt
  • 1-2 tbsp horseradish sauce, to taste
  • 1 tbsp white wine vinegar
  • small bunch of chives, finely chopped

For the salad:

  • 3 handfuls mixed salad leaves
  • 2 tbsp extra virgin olive oil
  • 2 packets beetroot, sliced
  • a bunch of radishes, finely sliced
  • ½ head celery, finely sliced
  • small bunch of spring onions, finely chopped
  • 4 smoked trout fillets


1. For the horseradish cream dressing: Mix everything together in a small bowl. Season to taste with salt and freshly ground black pepper. Set aside.

2. For the salad: 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.

Recipe from Love Celery
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