Fast Recipes

Smoked trout, carrot and beetroot salad

This is the perfectly light summer salad - shredded beetroot and carrot work wonders with smoke trout, while a horseradish dressing adds a tangy touch.

By Alice Storey
  • Serves 4
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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.


  • 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)


  • 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.
  • undefined: Alice Storey