Hot-Smoked Trout Salad with Horseradish Cream


Hot Smoked Trout Salad With Horseradish Cream



  1. Simmer beetroot in a pan of boiling, salted water until tender (this can take up to 1 hour).
  2. Place all but 1 teaspoon sugar into a saucepan with 400ml water. Stir over low heat until the sugar dissolves. Add the onion and simmer for 3 minutes, then add the vinegar. Peel and slice the beetroot into rounds and add to the onion mixture, then remove from the heat and leave the beetroot to cool in the pickling liquid.
  3. When ready to serve, combine the whipped cream, lemon juice, mustard, horseradish, remaining teaspoon of sugar and some salt and pepper in a bowl.
  4. Strain the beetroot and onion from the pickling mixture and arrange on a plate with the salad leaves, fennel and the flaked salmon. Serve with the horseradish cream. Serves 4. 
From the book delicious. Fresh by Valli Little. Reproduced with the permission of delicious magazine and ABC Books.

Ingredients for Hot-Smoked Trout Salad with Horseradish Cream

Beetroot Head Only (each)

Product of SA (Aust)

$0.50 ea

Onions Brown (each)

Product of SA (Aust)

$0.15 ea

Lemons (each)

Product of Australia

$1.19 ea

Salad Mixed Leaves Prepack (120g)

Product of VIC (Aust)

$4.49 ea

Watercress (bunch)

Product of Australia

$1.99 ea