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Ingredients
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80g baby spinach leaves
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160g smoked rainbow trout
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20g pinenuts
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120g cooked beetroot
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1 tablespoon capers, drained
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2 tablespoon Greek-style yoghurt
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1/2 teaspoon horseradish
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1/2 lime, grate zest
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1 tablespoon lime juice
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Freshly ground black pepper
Method
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1Divide the baby spinach, smoked trout, pine nuts, beetroot and capers between the two plates.
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2For the dressing, mix the Greek yoghurt, horseradish, zest and lime juice with 1 tablespoon of water and season.
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3Drizzle the dressing over the salad and serve.
Source: taste.com.au
