Another very simple yet flavoursome fish recipe, this was ideal for tonight's hot and sticky temperatures. This was partly a combination of a Daily Green recipe and a UKTV Food recipe made using some beautiful smoked trout purchased at the weekend in the new Chegworth Valley farm shop on Kensington Church Street. There is just something about beetroot and horseradish which make them one of my favourite flavour pairings. Beetroot also works well with wasabi.
Smoked Trout, Beetroot and Horseradish Salad
2 beetroot (slow roasted in tin foil for an hour or more until soft)
2 smoked trout fillets
handful salad leaves
1 tbsp olive oil
2 tbsp white wine vinegar
1 tbsp horseradish sauce
1 heaped tbsp goat's milk yoghurt
Slice the whole roast beetroot and put two thick slices in to blend along with a garlic clove, the goat's milk yoghurt, the olive oil, the white wine vinegar and the horseradish sauce. Blend until smooth and creamy, using a hand blender.
Scatter a good handful of salad leaves on a plate, top with the remaining slices of beetroot and some chunks of smoked trout before decorating with dollops of the hot pink beetroot dressing.