Photo: Anna Pelzer
Smoked trout and beetroot salad with horseradish cream
13 ingredients
30 min + 2 hr
Serves 4
openrecipes
This is a simple dish that combines some interesting autumnal flavours and textures.
Estimated Nutrition (whole recipe, rough)
159
Calories
2g
Protein
14g
Fat
9g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Beetroot | not in our table | 0 |
| Horseradish | not in our table | 0 |
| Sea Trout | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 480g/1lb 1oz baby beetroot
- ½ shallot
- 2 tsp aged balsamic vinegar
- 2 tbsp extra-virgin olive oil
- 4 pinches sea salt
- 2 pinches freshly ground black pepper
- 100g/3½oz crème fraîche
- 1 tsp finely grated fresh horseradish
- 2 pinches sea salt
- 1 pinch cayenne pepper
- squeeze lemon juice
- 200g/7oz smoked sea trout
- few sprigs fresh dill
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes