Smoked Trout and Beetroot Salad with Horseradish Cream

A simple autumnal salad combining tender boiled beetroot, sliced smoked sea trout, and a zesty horseradish crème fraîche dressing.

Healthy Seafood Autumnal Salad Smoked Trout Beetroot

Estimated Nutrition

Calories

283.8

kcal / serving

1135.2 kcal total

Carbs

9.7g

per serving

38.6 g total

Fat

22.1g

per serving

88.4 g total

Protein

13.7g

per serving

54.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Balsamic Vinegar

aged

Dairy

100

Crème Fraîche

Fruits

squeeze

Lemon Juice

NutsSeeds

pinch

Sea Salt

for beetroot salad

pinch

Black Pepper

freshly ground

pinch

Sea Salt

for dressing

pinch

Cayenne Pepper

bunch

Dill

fresh sprigs for garnish

OilsFats

tbsp

Olive Oil

extra-virgin

Seafood

200

Smoked Sea Trout

thinly sliced

Vegetables

480

Baby Beetroot

a mixture of red, candy and yellow

0.5

piece

Shallot

finely chopped

tsp

Horseradish

fresh, finely grated

Method

Simmer beetroot in boiling water for 90 minutes until tender.

Spoon horseradish dressing over the salad and garnish with dill.

Place beetroot in the center of plates and top with trout slices.

Combine crème fraîche, horseradish, salt, cayenne, and lemon juice in a bowl.

Mix beetroot with shallots, vinegar, oil, water, salt, and pepper.

Allow beetroot to cool slightly, then peel and segment into even pieces.