Smoked trout salad with fennel, apple & beetroot - Good Food Middle East
Delicate hot-smoked fish is perfectly complemented with crisp apple and aniseed flavours – a great light bite
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Serving platter
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
- 2 tbsp low-fat natural yogurt
- 1 tsp horseradish sauce
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