Summer beetroot and trout salad recipe

• 4 smoked trout fillets
• 3 tbsp creme fraiche
• 3 tbsp Greek yoghurt
• 1 horseradish sauce, adjust to taste
• 1 tbsp white wine vinegar
• 1 small bunch chives, snipped
• 3 handfuls (be generous) of mixed salad leaves
• 2 tbsp extra virgin olive oil
• 360 g (12.7oz) sweet chilli or lime zest infused beetroot
• 1 bunch radishes, sliced finely
• 0.5 head of celery, sliced finely
• 1 small bunch spring onions, finely chopped

1. Make the horseradish cream dressing by mixing everything in a small bowl.
2. Season to taste with salt and freshly ground black pepper.
3. Set aside.
4. Toss the salad leaves in a little extra virgin olive oil and divide between four dishes.
5. Slice the beetroot then scatter over the beetroot, radishes, celery and spring onions.
6. Finally, top each with a trout fillet and a generous dollop of dressing.
7. Serve immediately.

trout, creme fraiche, yoghurt, horseradish sauce, white wine vinegar, chives, handfuls, extra virgin olive oil, sweet chilli, radishes, head of celery, spring onions

Taken from www.lovefood.com/guide/recipes/46798/summer-beetroot-and-trout-salad-recipe (may not work)