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
Scale
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
