Salad of smoked trout with horseradish crème fraîche
About
Piquant horseradish offsets smoked trout in this simple salad from Geoffrey Smeddle. This is a flavoursome smoked trout recipe that would work wonderfully as a tasty seafood starter or a light lunch, and as the recipe was originally developed for the Sunday Herald, is also easy to prepare at home.
Type: Starter
Serves: 4
Ingredients
INGREDIENTS
- 8 small smoked trout fillets
- 4 tbsp of crème fraîche
- 1 tbsp of horseradish cream
- 1 lemon, juiced
- 1 pinch of paprika
- 200g of mixed salad leaves
- 1 cooked beetroot, sliced
- 1 lemon, cut into wedges
- olive oil
Method
Step 1.
Ensure the trout fillets are trimmed and cleaned and the skin is removed. Check for small pin bones, removing them with tweezers
Requires
- 8 small smoked trout fillets
Step 2.
Place the fillets on a plate, cover with cling film and refrigerate until later
Step 3.
Stir the horseradish cream into the crème fraîche, adding paprika and lemon juice to taste
Requires
- 4 tbsp of crème fraîche
- 1 tbsp of horseradish cream
- 1 pinch of paprika
- 1 lemon
Step 4.
Arrange slices of the beetroot in the middle of the plate
Requires
- 1 cooked beetroot
Step 5.
Arrange the smoked trout fillets on serving dishes. Dress the leaves with some olive oil and a squeeze of lemon juice
Requires
- 1/2 lemon
- olive oil
- 200g of mixed salad leaves
Step 6.
Arrange the leaves beside the fish fillets and spoon on a generous dollop of the horseradish crème fraîche, either on the fish itself or just to one side
Requires
- 200g of mixed salad leaves
Step 7.
Serve with a wedge of lemon on the side to squeeze over the fish, and eat at once
Requires
- 1 lemon
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The Peat Inn
Peat Inn, Near St. Andrews
Fife, Scotland
KY15 5LH
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