Recipe: Smoked trout, carrot and beetroot salad | Gourmet Traveller

Ingredients

• 4 eggs, at room temperature
• 2 small carrots, coarsely grated
• 1 small beetroot, coarsely grated
• ½ cup coarsely chopped mint
• ½ cup coarsely chopped flat-leaf parsley
• 350 gm smoked trout, flaked into chunks
• 2 tbsp white wine vinegar
• 2 tsp horseradish cream
• ½ tsp Dijon mustard
• 60 ml olive oil (1/4 cup)