|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 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 Sweet Chilli infused beetroot from the infused beetroot ready-to-eat range|
|A bunch of radishes, sliced finely|
|½ head of celery, sliced finely|
|A small bunch spring onions, finely chopped|
|4 smoked trout fillets|
Step by step
- 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. Slice the beetroot then scatter over the beetroot, radishes, celery and spring onions. Finally, top each with a trout fillet and a generous dollop of dressing. Serve immediately.
Cook’s tips: Sweet Chilli infused beetroot can be purchased from Tesco, M&S and Waitrose, or choose a different flavour from the infused beetroot ready-to-eat range, which is available in major retailers and includes: Spicy Sweetfire Baby Beetroot (Tesco Finest), Sweet Chilli Rosebud Beetroot (M&S), Sweet & Spicy Chilli Beetroot (Waitrose), Juniperberry & Black Pepper Cocktail Beetroot (Sainsbury’s Taste the Difference), Sweetflame Beetroot (Sainsbury’s Taste the Difference), Cumin & Pomegranate Beetroot (Waitrose) and Honey & Ginger Beetroot (ASDA).