Smoked River Trout with Beetroot and Radish Salad

Ingredients

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