Name: Smoked trout, carrot and beetroot salad
Yield: 4

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.

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

Horseradish dressing

2 tbsp white wine vinegar

2 tsp horseradish cream

½ tsp Dijon mustard

60 ml olive oil (1/4 cup)

Method

Main

1.Cook eggs in a saucepan of boiling water to your liking (6 minutes for soft-boiled). Drain, refresh, peel and halve.

2.For horseradish dressing, whisk ingredients in a bowl and season to taste.

3.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.

Styling by Alice Storey

Styling by Emma Knowles

Ingredients

Method

Main

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