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Smoked trout with spinach and beetroot salad

  • 0:10 Prep
  • 2 Servings

Ingredients

  • 80g baby spinach leaves
  • 160g smoked rainbow trout
  • 20g pinenuts
  • 120g cooked beetroot
  • 1 tablespoon capers, drained
  • 2 tablespoon Greek-style yoghurt
  • 1/2 teaspoon horseradish
  • 1/2 lime, grate zest
  • 1 tablespoon lime juice
  • Freshly ground black pepper

Method

  • 1
    Divide the baby spinach, smoked trout, pine nuts, beetroot and capers between the two plates.
  • 2
    For the dressing, mix the Greek yoghurt, horseradish, zest and lime juice with 1 tablespoon of water and season.
  • 3
    Drizzle the dressing over the salad and serve.

Source: taste.com.au

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