Smoked trout with spinach and beetroot salad

Cooking Fish Smoked trout with spinach and beetroot salad

This fresh and tasty Smoked Rainbow Trout salad is packed with essential Omega-3 fatty acids, and is perfect for taking to work for lunch.

Lables: Egg free Gluten free Shellfish free Wheat free
  1. Divide the baby spinach, smoked trout, pine nuts, beetroot and capers between the two plates.
  2. For the dressing, mix the Greek yoghurt, horseradish, zest and lime juice with 1 tablespoon of water and season.
  3. Drizzle the dressing over the salad and serve.

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80g baby spinach leaves
160g smoked rainbow trout
20g pinenuts
120g cooked beetroot
1 tbsp capers, drained
2 tbsp Greek-style yoghurt
1/2 tsp horseradish
1/2 lime, grate zest
1 tbsp lime juice
Freshly ground black pepper

Adv

Autors
Preparation time
10
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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