Salad of smoked trout with horseradish crème fraîche

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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.

First published in 2015






Ensure the trout fillets are trimmed and cleaned and the skin is removed. Check for small pin bones, removing them with tweezers
Place the fillets on a plate, cover with cling film and refrigerate until later
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
Arrange slices of the beetroot in the middle of the plate
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
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
Serve with a wedge of lemon on the side to squeeze over the fish, and eat at once
First published in 2015

Geoffrey Smeddle, proprietor and chef of The Peat Inn in Fife, started his career working for Herbert Berger at The Café Royal and for Christopher Galvin in London. He then sealed his reputation as one of Scotland’s top chefs by opening Terence Conran's Etain, in Glasgow.

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