Beetroot and dill pilaf with hot-smoked trout
- September 2011
- Serves 4
- Takes 5 minutes to make, 40 minutes to cook
This vibrant smoked trout recipe with a beetroot and dill pilaf takes only five minutes to prepare.
- 5.9g (2.2g saturated)
- 59.7g (3.8g sugars)
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