Smoked trout, carrot and beetroot salad

This salad is a super-fast and simple way to counter Christmas overindulgence. Swap the smoked trout for a couple of generous slices of Christmas ham after the big day celebrations.

You'll need

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   Horseradish dressing 2 tbsp white wine vinegar 2 tsp horseradish cream ½ tsp Dijon mustard 60 ml (1/4 cup) olive oil


  • 01
  • Cook eggs in a saucepan of boiling water to your liking (6 minutes for soft-boiled). Drain, refresh, peel and halve.
  • 02
  • For horseradish dressing, whisk ingredients in a bowl and season to taste.
  • 03
  • Combine carrot, beetroot and herbs in a bowl, drizzle with half the dressing, season to taste and toss to combine. Divide salad among plates, top with egg halves and trout, drizzle with remaining dressing and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Dec 2016

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