Hot smoked trout salad recipe

• 4 fillets hot smoked trout
• 1 tbsp horseradish sauce
• 4 tbsp apple vinegar with lingonberries
• 7 tbsp rapeseed or sunflower oil
• 175 g (6.2oz) mixed salad leaves, washed and roughly shredded
• 4 sprigs mint, finely shredded
• 2 shallots, finely chopped
• 1 half a cucumber, thinly sliced or shredded
• 8 radishes, thinly sliced

1. Start by shredding the trout into bite-size pieces on a small plate.
2. Next make the vinaigrette: use a fork to whisk together the horseradish and the vinegar in a small bowl, then slowly pour in the oil, whisking all the while to emulsify the dressing.
3. Season to taste with salt and pepper.
4. Put the leaves, mint and shallots with the vinaigrette in a large bowl and toss well to ensure that all the leaves are dressed
5. Divide the salad between four plates, scatter the cucumber and radish slices over the leaves, and top each plate with a quarter of the hot smoked trout pieces.
6. Enjoy as a light meal on its own or accompanied by sourdough crispbread or thinly sliced and toasted dark rye bread, oatmeal bread or spelt and fennel seed bread.

trout, horseradish sauce, apple vinegar, sunflower oil, mint, shallots, cucumber, radishes

Taken from www.lovefood.com/guide/recipes/15487/hot-smoked-trout-salad (may not work)