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Salad of smoked trout with horseradish crème fraîche

Salad of smoked trout with horseradish crème fraîche

PT1H

1
Ensure the trout fillets are trimmed and cleaned and the skin is removed. Check for small pin bones, removing them with tweezers
  • 8 small smoked trout fillets
2
Place the fillets on a plate, cover with cling film and refrigerate until later
3
Stir the horseradish cream into the crème fraîche, adding paprika and lemon juice to taste
  • 4 tbsp of crème fraîche
  • 1 tbsp of horseradish cream
  • 1 pinch of paprika
  • 1 lemon
4
Arrange slices of the beetroot in the middle of the plate
  • 1 cooked beetroot
5
Arrange the smoked trout fillets on serving dishes. Dress the leaves with some olive oil and a squeeze of lemon juice
  • 1/2 lemon
  • olive oil
  • 200g of mixed salad leaves
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
  • 200g of mixed salad leaves
7
Serve with a wedge of lemon on the side to squeeze over the fish, and eat at once
  • 1 lemon

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