Poached trout, beetroot and new potato salad with horseradish recipe

Name: Poached trout, beetroot and new potato salad with horseradish recipe
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; 1 tbsp salt; 4 fresh bay leaves; ½ tsp black peppercorns; 1 small onion, sliced; 2 tbsp white wine vinegar; 1½ tbsp creamed horseradish sauce; 1½ tbsp Dijon mustard; 1½ tbsp white wine vinegar; 6 tbsp light olive oil; 1 shallot, very finely chopped

www.deliciousmagazine.co.uk

Savor a delightful seasonal starter or main with poached trout, beetroot, and new potatoes dressed in horseradish—easy to make and ready in 40 minutes.

View full recipe on www.deliciousmagazine.co.uk

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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
1 tbsp salt
4 fresh bay leaves
½ tsp black peppercorns
1 small onion, sliced
2 tbsp white wine vinegar
1½ tbsp creamed horseradish sauce
1½ tbsp Dijon mustard
1½ tbsp white wine vinegar
6 tbsp light olive oil
1 shallot, very finely chopped