Dec 10, 2012 Summer Garden Salad with Smoked Trout Serves: 4 Prep Time: 10 min Cook Time: None Ingredients 3 tbsp creme fraiche 3 tbsp greek yogurt1-2 tbsp horseradish sauce, to taste1 tbsp white wine vinegarSmall bunch chives, snippedSalt & freshly ground black pepper 3 generous handfuls of mixed salad leaves 2 tbsp extra virgin olive oil2 packs traditional cooked beetroot, slicedA bunch of radishes, sliced finely½ head of celery, sliced finelyA small bunch spring onions, finely chopped4 smoked trout fillets Method 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 dressing. Serve immediately. Source: Love Beetroot
