Smoked Trout With Spinach And Beetroot Salad
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
- 80g baby spinach leaves
- 150g smoked rainbow trout fillet
- 20g pine nuts
- 120g cooked beetroot
- 1 tbsp capers, drained
- 2 tbsp Greek-style yoghurt
- 1/2 tsp horseradish
- 1/2 lime, grated zest
- 1 tbsp lime juice
- Freshly ground black pepper
Method
- Evenly distribute the baby spinach, smoked trout, pine nuts, beetroot, and capers onto two plates.
- To prepare the dressing, combine Greek yoghurt, horseradish, lime zest, and lime juice with 1 tablespoon of water. Season to your liking.
- Pour the dressing over the salad and serve right away.
