Smoked Trout Salad with Fennel, Apple & Beetroot Recipe
Introduction
This smoked trout salad combines delicate smoky fish with crisp fennel, tart apple, and tangy beetroot for a refreshing and flavorful dish. It’s perfectly balanced with a creamy horseradish yogurt dressing and fresh dill, making it an ideal light lunch or starter.
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
Instructions
- Step 1: Place the sliced fennel in a shallow serving dish. Scatter the apple slices, spring onions, and quartered baby beetroot evenly over the fennel.
- Step 2: Flake the smoked trout into chunky pieces and arrange them on top of the salad. Sprinkle half of the dill fronds over the fish.
- Step 3: Finely chop the remaining dill fronds and set aside.
- Step 4: In a small bowl, mix the natural yogurt with the horseradish sauce and 1 tablespoon of cold water. Stir in the chopped dill to combine.
- Step 5: Pour half of the dressing over the salad and toss lightly to coat the ingredients without breaking up the trout.
- Step 6: Drizzle the remaining dressing over the top and serve immediately.
Tips & Variations
- For extra zing, add a squeeze of lemon juice to the dressing before mixing.
- Swap the apple for pear if you prefer a sweeter touch.
- Use fresh beetroot cooked and sliced instead of the pickled variety for a milder flavor.
- If horseradish sauce is unavailable, substitute with a small amount of Dijon mustard for a different but complementary kick.
Storage
Store any leftover salad in an airtight container in the refrigerator for up to 1 day. The salad is best enjoyed fresh, as the ingredients may become soggy over time. If needed, gently toss before serving again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use cold-smoked trout instead of hot-smoked trout?
Cold-smoked trout has a softer texture and milder flavor, which works well too. Just be aware it’s less cooked and may require careful handling to avoid breaking apart when mixing.
What can I serve with this smoked trout salad?
This salad pairs beautifully with crusty bread or crisp crackers for added texture. It can also be served alongside boiled new potatoes or a simple green side salad for a fuller meal.
Print
Smoked Trout Salad with Fennel, Apple & Beetroot Recipe
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Diet: Low Fat
Description
A light and refreshing smoked trout salad combining crisp fennel, tart green apple, tangy beetroot, and delicate dill, dressed with a creamy horseradish yogurt sauce. Perfect as a nutritious starter or a healthy lunch option.
Ingredients
Salad 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
Dressing Ingredients
- 2 tbsp low-fat natural yogurt
- 1 tsp horseradish sauce
- 1 tbsp cold water
Instructions
- Prepare the base: Place the thinly sliced fennel in a shallow serving dish. Scatter over the sliced green apple, diagonally sliced spring onions, and quartered baby beetroot to create a colorful and flavorful salad foundation.
- Add the trout and dill: Flake the skinless hot-smoked trout fillets into chunky pieces and arrange them evenly on top of the salad. Sprinkle half of the dill fronds over the salad for fresh herbaceous notes.
- Make the dressing: In a small bowl, combine the low-fat natural yogurt and horseradish sauce with 1 tablespoon of cold water. Finely chop the remaining dill fronds and stir them into the dressing to infuse aromatic flavor.
- Toss the salad: Pour half of the dressing over the salad and gently toss very lightly to coat the ingredients without breaking them apart. Spoon the remaining dressing over the top for extra creaminess and serve immediately.
Notes
- Using hot-smoked trout adds a rich smoky flavor without needing additional cooking.
- Baby beetroot in mild vinegar provides a mild tang, but fresh roasted beetroot can be used as a substitute.
- The dressing can be adjusted in heat by varying the amount of horseradish sauce.
- This salad is best served fresh to maintain the crunch of fennel and apple.
- For a dairy-free option, substitute yogurt with a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: British
Keywords: smoked trout salad, fennel salad, apple salad, beetroot salad, healthy lunch, no-cook salad
