Salad of smoked trout with horseradish crème fraîche
by Geoffrey Smeddle
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Ingredients
Fish & Shellfish
8 small smoked trout fillets
Dairy
4 tbsp of crème fraîche
Store Cupboard
1 tbsp of horseradish cream
Fruit & Vegetables
2 lemons, juiced
1 cooked beetroot, sliced
Spices & Dried Herbs
1 pinch of paprika
Salad & Fresh Herbs
200g of mixed salad leaves
Oils & Vinegars
olive oil