Salad of smoked trout with horseradish crème fraîche

by Geoffrey Smeddle
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Ingredients

Fish & Shellfish

Dairy

  • 4 tbsp of crème fraîche

Store Cupboard

  • 1 tbsp of horseradish cream

Fruit & Vegetables

Spices & Dried Herbs

Salad & Fresh Herbs

  • 200g of mixed salad leaves

Oils & Vinegars

  • olive oil