Poached trout, beetroot and new potato salad with horseradish recipe | delicious. magazine

Ingredients

• 2 rainbow trout, each weighing about 250g
• 350g small, evenly sized waxy new potatoes such as charlotte
• 125g mixed bitter salad leaves such as radicchio, frisée, chicory and watercress
• 175g small, cooked beetroot, each cut into 8 wedges
• For the court bouillon
• 1 tbsp salt
• 4 fresh bay leaves
• ½ tsp black peppercorns
• 1 small onion, sliced
• 2 tbsp white wine vinegar
• For the horseradish dressing
• 1½ tbsp creamed horseradish sauce
• 1½ tbsp Dijon mustard
• 1½ tbsp white wine vinegar
• 6 tbsp light olive oil
• 1 shallot, very finely chopped