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
garlic clove
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.
2 comments:
Hi - found your blog through the cooks journal and it is really great - I love beetroot and fish so will be trying this recipe out. Am new to blogging but have found blogs to be amazing sources for my own cooking. Have put a link to your blog on mine http://janeclaireskitchen.blogspot.com
Hi there. I run Chegworth Farm Shop, just saw this and love the sound of the recipe. Glad you enjoyed the smoked trout - we've run out of it now as it's been so popular, but we'll have more in on Thursday.
We hope you visit the shop again!
Edwin Lyons
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