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

	Per Serving	Total
Calories	283.8 kcals	1135.2 kcals
Carbohydrates	9.7 grams	38.6 grams
Fat	22.1 grams	88.4 grams
Protein	13.7 grams	54.8 grams

Cook Time

90 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

2
tsp

Balsamic Vinegar

aged

Dairy

100
g

Crème Fraîche

Fruits

1
squeeze

Lemon Juice

NutsSeeds

4
pinch

Sea Salt

for beetroot salad

2
pinch

Black Pepper

freshly ground

2
pinch

Sea Salt

for dressing

1
pinch

Cayenne Pepper

1
bunch

Dill

fresh sprigs for garnish

OilsFats

2
tbsp

Olive Oil

extra-virgin

Seafood

200
g

Smoked Sea Trout

thinly sliced

Vegetables

480
g

Baby Beetroot

a mixture of red, candy and yellow

0.5
piece

Shallot

finely chopped

1
tsp

Horseradish

fresh, finely grated

Steps

Simmer beetroot in boiling water for 90 minutes until tender.
Allow beetroot to cool slightly, then peel and segment into even pieces.
Mix beetroot with shallots, vinegar, oil, water, salt, and pepper.
Combine crème fraîche, horseradish, salt, cayenne, and lemon juice in a bowl.
Place beetroot in the center of plates and top with trout slices.
Spoon horseradish dressing over the salad and garnish with dill.