Ingredients
- 120g bag salad leaves (rocket, spinach and watercress is a good mix)
- 250g small new potato, boiled and halved
- 8-10 radishes, trimmed and quartered
- 175g cooked beetroot, drained and cut into wedges
- 2 smoked trout fillets (125g pack)
- 1 tsp hot horseradish sauce
- 2 tbsp half-fat crème fraîche
- splash of milk
Method
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Pile the salad leaves on 2 plates and divide the potatoes, radishes and beetroot between them. Flake over the smoked trout.
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Mix the horseradish and crème fraîche with enough milk to make a runny dressing. Season and drizzle over the salad.