Horseradish cream dressing:
2 tbsp creme fraiche
3 tbsp greek yogurt
1-2 tbsp horseradish sauce, to taste
1 tbsp white wine vinegar
*Small bunch chives, snipped
Salt & freshly ground black pepper
For the salad:
*3 generous handfuls of mixed salad leaves
*2 tbsp rapeseed oil
2 packs cooked beetroot, sliced
*A bunch of radishes, sliced finely
*½ head of celery, sliced finely
*A small bunch spring onions, finely chopped
*4 smoked trout fillets
*Can be purchased from Hampshire Farmers Markets producers
- Make the horseradish cream dressing by mixing everything in a small bowl. Season to taste with salt and freshly ground black pepper. Set aside.
- Toss the salad leaves in a little Rapeseed oil and divide between four dishes. Scatter over the beetroot, radishes, celery and spring onions.
- Top each with a trout fillet and a generous dollop of dressing.