Recipe: Smoked trout, carrot and beetroot salad | Gourmet Traveller
This is the perfectly light summer salad - shredded beetroot and carrot work wonders with smoke trout, while a horseradish dressing adds a tangy touch.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
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)
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