Summer garden salad with smoked trout fillets with horseradish cream dressing

Tantalise the taste buds with this delicious summer salad that makes the most of some of the best Great British veg – crisp celery, peppery radishes and earthy beetroot.

Serves: 4
Preparation time: 10 minutes

You’ll need:

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 traditional cooked beetroot, sliced
  • a bunch of radishes, sliced finely
  • ½ head of celery, sliced finely
  • a small bunch spring onions, finely chopped
  • 4 smoked trout fillets

What to do

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. Scatter over the beetroot, radishes, celery and spring onions. Finally, top each with a trout fillet and a generous dollop of horseradish dressing. Serve immediately.

Per serving: Calories 310 | Sugar 14.5g | Fat 16.1g | Saturates 5.7g | Salt 2.8g