Smoked trout salad with fennel, apple & beetroot recipe | Good Food
elicate hot-smoked fish is perfectly complemented with crisp apple and aniseed flavours - a great light bite, from BBC Good Food.
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Cooking tools:
- Serving platter
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Spoon
- Fork
Ingredients
- ½ small fennel bulb trimmed and thinly sliced
- 1 green-skinned apple cored, quartered and sliced
- 4 spring onions sliced on the diagonal
- 100g baby beetroot in mild vinegar, drained and quartered
- 140g skinless hot-smoked trout fillets
- small bunch dill fronds removed
- 2tbsp low-fat natural yogurt
- 1tsp horseradish sauce
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