Smoked river trout with beetroot and radish salad - 9Kitchen

Ingredients

• 2 small beetroot, scrubbed and thinly sliced on a mandolin
• 4 radishes, thinly sliced on a mandoline
• 100 gm (about 4) pickled onions, thinly sliced
• 1 cup (loosely packed) flat-leaf parsley leaves, coarsely torn
• 1 cup (about 30gm) mustard cress (see note)
• 4 (about 200gm each) smoked river trout fillets (see note)
• 60 ml (¼ cup) lemon juice
• 60 ml (¼ cup) olive oil
• 1 tbsp seeded mustard
• 1 tbsp honey