Hot-smoked trout, new potato and beetroot salad

Hot-smoked trout, new potato and beetroot salad
  • Serves icon Serves 3-4
  • Time icon Hands-on 20 min, simmering 30 min

Gill Meller showcases hot-smoked trout by pairing it with new potatoes, beetroot and horseradish in the form of a hearty summer salad.

Nutrition: per serving

Calories
246kcals
Fat
8.9g (1.7g saturated)
Protein
14.4g
Carbohydrates
25.2g (10.5g sugars)
Fibre
3.6g
Salt
1.4g
Calories
246kcals
Fat
8.9g (1.7g saturated)
Protein
14.4g
Carbohydrates
25.2g (10.5g sugars)
Fibre
3.6g
Salt
1.4g

For 4

Ingredients

  • 4 smallish uncooked beetroot, trimmed and scrubbed
  • Olive oil for drizzling
  • 400g new potatoes, such as jersey royals or cornish earlies
  • 200g hot-smoked trout, skin removed and flaked into large pieces
  • Lemon juice to serve

For the dressing

  • 2 tbsp hot horseradish sauce
  • 2 tbsp thick natural yogurt
  • 2 tsp sugar
  • 2 tbsp olive oil
  • 1 small bunch fresh dill, chopped, a few fronds reserved to finish

Method

  1. Put all the dressing ingredients in a jar with a tight fitting lid. Shake vigorously to combine. Taste and adjust the seasoning, sweetness or acidity as you want to.
  2. Put the beetroot in a saucepan, cover with salted water and bring to the boil. Cook for 25-30 minutes or until they take the point of a knife with ease. Drain the beetroot and, when they’re cool enough to handle, slip off their skins, cut them into bite-size pieces and put them in a bowl. Drizzle with olive oil and season with salt and pepper.
  3. Meanwhile, scrub the potatoes, cut them into bite-size pieces, then put in a pan of salted water and bring to a simmer. Cook for 10-12 minutes or until tender. Drain and, while still warm, toss with 1 tbsp of the dressing, season with salt and pepper and allow to cool a little.
  4. Tip the dressed potatoes onto a serving platter. Arrange the beetroot over the top, followed by the smoked trout. Spoon the dressing over the salad and finish with a scattering of feathery dill sprigs, a squeeze of lemon juice, some sea salt flakes and freshly ground black pepper.

delicious. tips

  1. Prepare the salad a few hours ahead and keep covered somewhere cool or in the fridge. Bring back to room temperature and toss with the dressing just before serving.

Recipe By

Gill Meller.

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