Seafood Recipes

Smoked Trout With Spinach And BeetrootSalad

Smoked trout on baby spinach with beetroot, pine nuts and capers under a horseradish, Greek yoghurt and lime dressing.

Smoked Trout With Spinach And Beetroot Salad
2 People
Serves
10 Mins
Prep Time
0 Mins
Cook Time
Easy
Difficulty
Australian
Cuisine
ABOUT THIS

About This Recipe

Discover a deliciously fresh Smoked Trout with Spinach and Beetroot Salad, perfect for a light, healthy meal. This vibrant dish combines earthy beetroot, nutrient-rich spinach, and the rich flavor of smoked trout. Simple to prepare, it's ideal for any occasion, whether a quick lunch or an elegant starter. Order premium smoked trout online from Pearl Seafoods to bring out the best flavors in this recipe and impress your guests with a beautiful, flavorful salad.

Ingredients

  1. 100g smoked trout (sliced)
  2. 2 cups baby spinach leaves
  3. 1 small beetroot (cooked and sliced)
  4. 1 tablespoon pine nuts
  5. 1 tablespoon capers
  6. 2 tablespoons Greek yogurt
  7. 1 teaspoon horseradish
  8. Zest of 1 lime
  9. Juice of 1 lime
  10. 1 tablespoon water
  11. Salt and pepper to taste

Method

  1. Evenly distribute the baby spinach, smoked trout, pine nuts, beetroot, and capers onto two plates.
  2. To prepare the dressing, combine Greek yoghurt, horseradish, lime zest, and lime juice with 1 tablespoon of water. Season to your liking.
  3. Pour the dressing over the salad and serve right away.
From Our Kitchen

Chef's Tip

Smoked trout works best with ingredients that bring freshness and contrast to its rich, smoky flavour. Earthy beetroot, peppery spinach, and sharp lime help keep the salad light and balanced, while horseradish adds gentle heat without overpowering the seafood. For the best texture, dress the salad just before serving so the leaves stay crisp and vibrant.

NUTRITION

Nutrition Per Serving

  • Calories 165 kcal
  • Total Fat 9.0 g
  • Total Carbohydrate 7.0 g
  • Protein 15.0 g
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