Preparation time is 20minutes
Total time is 20minutes
Serve is for 8 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
8
- 1teaspoons horseradish cream
- 180grams balsamic Infused baby beetroot, sliced
- 1 green apple, cored, quartered, sliced
- 1 small fennel bulb, trimmed, thinly sliced
- 4 spring onions, sliced lengthways
- 1 bunch watercress, washed, sprigs picked
- 2tablespoons natural yoghurt
- 2tablespoons chives, snipped (to serve)
- 350grams hot smoked rainbow trout
Nutrition per serving
488kJ / 117Cal
488 Kilojoules or 117 Calories
6% of daily energy intake*
Protein
12.1grams
Fat
4.7grams
Carbs
5.7grams
Sugars
5.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Remove flesh from the trout, discarding skin and bones. Flake into chunky pieces. Place watercress into a serving bowl. Add fennel, beetroot, apple and onion. Arrange trout on top.
Step 2 of 2
Mix the yoghurt with horseradish cream and 1 tbs water. Place with salad in a small serving bowl. Garnish salad with snipped chives.
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