I love smoked trout fillets. They taste even better when eaten with a little yoghurt, spicy rocket leaf and horseradish sauce. To make it into a decent size meal, I add some salad, fresh coriander and a few butter beans.
When I’m working from home this salad is the best. It has all those seriously healthy ingredients I try and eat; smoked trout = OMEGA 3, butter beans = protein, full fat yoghurt and salad = all the right vitamins, minerals and fats. But, best of all the flavour is tremendously satisfying.
You can add any salad ingredients that take your fancy. If I have a red pepper or cucumber in the fridge they get sliced and thrown in too.
Miraculous ingredient: Smoked trout fillets, Santini baby plum tomatoes (M&S sell this variety), fresh coriander leaves, rocket leaves, Trackelments creamed horseradish
Smoked trout, butter bean, spring onion and tomato salad with a yoghurt, horseradish and wild rocket dressing
Ingredients
350g Smoked trout fillets
200g butter beans (canned in water)
6 baby plum tomatoes cut in quarters
2 spring onions, finely sliced
2 celery stalks, finely sliced
10g fresh coriander leaves, roughly chopped
50g rocket leaves
Yoghurt dressing
150g whole milk Greek yoghurt (please use full fat Greek yoghurt, the taste is a million times better than those awful low fat watery yoghurts)
100g rocket leaves
1 teaspoon creamed horseradish (Tracklements creamed horseradish is lovely)
Method
In a mini chopper add all the yoghurt, 100g rocket leaves and creamed horseradish. Blend until smooth, approximately 1 minute.
Drain the butter beans and place in a salad bowl with the quartered tomtoes, sliced spring onions, celery and some of the rocket leaves. Flake the smoked trout into bite size pieces on top of the salad. Add the yoghurt dressing onto the trout pieces and finish off the whole salad by scattering with fresh coriander.
Preparation time 10 minutes, 2 adult portions